Lisa's Chicken with White Wine Sauce
Lisa's Chicken with White Wine Sauce

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, lisa's chicken with white wine sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Lisa's Chicken with White Wine Sauce is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Lisa's Chicken with White Wine Sauce is something which I have loved my entire life. They’re nice and they look fantastic.

At Lisa's Chicken, we provide freshly prepared hand battered fried chicken and seafood around the clock. You may use whatever chicken parts you like in your white wine sauce. I used to prefer bone in, skin on, but lately I've been using boneless skinless Perfectly seared chicken tights smothered with lots of pan roasted garlic and thyme, make the most insane white wine sauce reduction you can dream of.

To get started with this particular recipe, we must first prepare a few components. You can have lisa's chicken with white wine sauce using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lisa's Chicken with White Wine Sauce:
  1. Make ready 6 chicken breasts, boneless skinless
  2. Prepare 1 salt and pepper as desired
  3. Make ready 2 (10.5 oz) cans cream of mushroom soup
  4. Make ready 2 (10.5 oz) cans cream of chicken soup
  5. Take 1 cup white wine, like Pinot Grigio
  6. Prepare 6 oz can/jar sliced mushrooms
  7. Get 1 1/2 cup sour cream
  8. Make ready 1 1/2 cup rice, uncooked

Tender chicken thighs with crispy golden skin in amazing herb flavor! And the creamy white wine sauce is silky, smooth & simply addictive. It has a very tasty sauce, and the chicken is wonderfully tender. Serve with your favorite rice - we like lemon-flavored rice.

Steps to make Lisa's Chicken with White Wine Sauce:
  1. Pre-heat oven to 375°F
  2. Spray a 9 x 13 pan with cooking spray, then add the chicken breasts to the pan, salt and pepper each breast (both sides).
  3. In a medium size mixing bowl add the cream of mushroom soup, cream of chicken soup, white wine and mushrooms. Mix thoroughly.
  4. Pour mixture over the chicken breasts and place in your oven. Cook for 45 - 50 minutes or until chicken is done.
  5. Cook the rice as directed by the package and set aside to keep warm.
  6. Once the chicken is done remove from the oven and place chicken on a plate.
  7. Pour the sauce into a sauce pan on low heat and add the sour cream and stir to combine about 2 minutes.
  8. Plate 1/2 cup of rice and top with one chicken breast (whole or sliced) and spoon sauce over top.

Heat oil in an ovenproof skillet over medium heat. Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. For the sauce - white wine, chicken stock and double/heavy cream. How to make this chicken with white wine sauce. The garlic is roasted in its skin and imparts a delicate flavor to the white-wine sauce.

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