Chicken in Wine Sauce

Quick, Easy and Good

We needed something easy last night (read that as I needed something easy), and something that I could re-heat when my daughter got home late from her activities….I had printed this recipe off a while back from the Food Network web site.  It is a Paula Deen recipe.  I have had mixed results with her recipes…but have eaten in her restaurant, The Lady and Sons, several times in Savannah and it is always good…so my rule of thumb is it is comes from her restaurant then I am more likely to try it.  I have one of her early cookbooks (before she became nationally known) and it is very good  also– as a matter of fact, it reminds me I need to do her Bacon Cheeseburger meatloaf again…it was a big hit. 

I had some chicken breast in the freezer and just about everything else in the pantry so I thought we would try Lady and Son’s Chicken in Wine Sauce.  This one turned out well – not an “entertain the in-laws” kind of meal, but a good easy weekday meal for your family.   It was probably 5 minutes to put together and 45 to bake (time to make the sides and have a glass of wine!).  Everybody really enjoyed it…my husband deemed it “blog worthy”.  I did make one addition – I had a piece of thinly sliced country ham left over from the weekend.  I diced it and put it on top of the cheese…I think it added nice flavor, more like a Chicken Cordon Bleu taste.  This is purely optional.    One note on the chicken; I find that sometimes the chicken breasts vary significantly in size.  If I am going to cook the chicken with a marinade or sauce the fresh, larger breasts are best…but if it is going into a casserole like this, the packages of frozen chicken breast are more uniform in size so they cook evenly.  When either one goes on sale, I grab a couple of packages  and fill the freezer, because when they are NOT on sale the boneless, skinless breast can be pretty pricy.  Just make sure all of the breasts you use are pretty much the same size so they are all done at the same time.

Lady & Son’s Chicken in Wine Sauce

·         4 large skinless boneless chicken breasts

·         4 tablespoons butter, melted, plus more for casserole

·         Kosher salt and freshly ground black pepper

·         6 ounces (about 8 slices) Swiss cheese

·         1 (10 3/4-ounce) can condensed cream of chicken soup

·         1/4 cup white wine

·         1 cup herb-flavored stuffing mix, crushed

Directions

Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.

In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.