Okay, I know I’m a Bed and BREAKFAST owner but I couldn’t resist sharing a DINNER recipe with you. I made it for dinner the other night and took photos along the way so I could post the pics and the recipe for you all today.
As those who follow this blog know, my mother passed away 15 years ago. This past April 5th would have been her 69th birthday. My sissy Chrissy celebrates my mom’s birthday each year by making this dish for dinner, baking my mom a cake and celebrating her life. Me, on the other hand, I write about her in my blog with tears streaming down my face, call my sister crying and make this dish as comfort food.
I know, you’re thinking, get your Tigger on girl. Okay, okay.
You don’t need to be celebrating a birthday or needing comfort to make and enjoy this dish. It is, however, ridiculously easy and it’s the ultimate in “comfort food”. I serve it with steamed rice and a bowl of the sauce to pour over the chicken and rice. My mom used to serve this dish with rice, a side of broccoli, cinnamon rolls and a nice white wine. Oh yeah!
This dish makes great left-over’s too. I make extra rice and put it in individual small zip top bags. When re-heating, I open the bag slightly and microwave the rice for a minute on a plate with the chicken. Empty the rice on the plate and you’re good to go. If you have left over sauce, put some on the chicken before you microwave.
So here it is - the recipe for Wine Chicken. Just like Mom used to make.
Wine Chicken
Preheat oven to 350 degrees
The Cast of Characters:
As those who follow this blog know, my mother passed away 15 years ago. This past April 5th would have been her 69th birthday. My sissy Chrissy celebrates my mom’s birthday each year by making this dish for dinner, baking my mom a cake and celebrating her life. Me, on the other hand, I write about her in my blog with tears streaming down my face, call my sister crying and make this dish as comfort food.
I know, you’re thinking, get your Tigger on girl. Okay, okay.
You don’t need to be celebrating a birthday or needing comfort to make and enjoy this dish. It is, however, ridiculously easy and it’s the ultimate in “comfort food”. I serve it with steamed rice and a bowl of the sauce to pour over the chicken and rice. My mom used to serve this dish with rice, a side of broccoli, cinnamon rolls and a nice white wine. Oh yeah!
This dish makes great left-over’s too. I make extra rice and put it in individual small zip top bags. When re-heating, I open the bag slightly and microwave the rice for a minute on a plate with the chicken. Empty the rice on the plate and you’re good to go. If you have left over sauce, put some on the chicken before you microwave.
So here it is - the recipe for Wine Chicken. Just like Mom used to make.
Wine Chicken
Preheat oven to 350 degrees
The Cast of Characters:
6-8 boneless, skinless chicken breasts (or ~ 12 boneless, skinless chicken tenders)
1 large can mushroom stems & pieces, drained
2 cans cream of mushroom soup
1 15.5 oz container of sour cream
1 soup can sherry or cooking sherry
Salt & Pepper
Paprika
Note: This recipe serves 6-8 but could be halved. I make the above amount . . . remember . . . leftovers!
Arrange the chicken in a 9x13 greased baking dish (I use Pam spray). Do NOT overlap. Sprinkle with salt & pepper.
Paprika
Note: This recipe serves 6-8 but could be halved. I make the above amount . . . remember . . . leftovers!
Arrange the chicken in a 9x13 greased baking dish (I use Pam spray). Do NOT overlap. Sprinkle with salt & pepper.
Cover with mushroom stems & pieces & 1/2 of the sherry.
Combine the undiluted soup with the sour cream and the remaining sherry in bowl. Stir until blended.
Pour over chicken, completely covering. Dust with paprika. Pretty huh!
Bake at 350 degrees for 1 1/2 hours. It will come out looking hot and bubbly and yummy like this:
Serve as is with steamed rice, green vegetable (and cinnamon rolls). Sometimes I put the chicken on a platter and serve the sauce in a separate bowl so you can pour the sauce over the chicken and rice.
See. Super easy. Your family and friends will love it. Trust me.
And remember . . . it's great for leftovers!
So there you have it. Wine chicken just like mom used to make. Give it a try. Bon appetit!
Love,
The Lady of the Lake
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