“People who count their chickens before they are hatched act very wisely, because chickens run about so absurdly that it is impossible to count them accurately.” -Oscar Wilde

May 14, 2010

Lady and Sons' Chicken in Wine Sauce

I was going through food recipes on one of my new favorite blogs recently and it lead me to search through the Food Network website where I found this recipe. It looked incredibly easy and it had great reviews.

My old roommate Annie (hi, Annie!) was coming to dinner and I wanted to make her something fancy-looking and yummy for her and Lauren and her boyfriend Mike stayed for dinner also, which is perfect because I am NOT a math person and, as far as I know, Allrecipes is the only website that converts measurements for you.

This recipe calls for:

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

So literally I was finished prepping this dish before the oven heated to 325 degrees (we have a convection oven). First you just season the chickens. I only seasoned them with pepper because reviewers had said that the condensed soup makes the dish salty enough to begin with.

Then lay the slices of Swiss cheese over the chickens. I apparently got a deal on the “good” Swiss because it was on super-sale. Good for me.

Then mix the canned soup and wine and spread it over the cheesed chickens.

Spread the crushed stuffing (we stuck ours in the blender–and don’t try to use breadcrumbs) over the cheesed, sauced chickens.

Pour some melted butter over the top of everything.

Pop it in the oven for 45 mins and make your sides while it’s cooking. We paired it with a wonderful salad that I will be posting soon and roasted garlic rice pilaf. Anyhow, it looks like this when it comes out of the oven.