Recipe: Yummy Lisa's Chicken with White Wine Sauce

Lisa's Chicken with White Wine Sauce. This creamy white wine chicken is easy enough to make on a weeknight but good enough for company! The easy white wine sauce for chicken is great because it has minimal ingredients but plenty of flavor. Chicken in White Wine Cream Sauce.

Creamy white wine sauce is almost ready! Chicken thighs are so deliciously tender and the creamy white wine sauce is silky, smooth & simply addictive. The garlic is roasted in its skin and imparts a delicate flavor to the white-wine sauce. You can cook Lisa's Chicken with White Wine Sauce using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Lisa's Chicken with White Wine Sauce

1. It's 6 of chicken breasts, boneless skinless.
2. You need 1 of salt and pepper as desired.
3. You need 2 of (10.5 oz) cans cream of mushroom soup.
4. You need 2 of (10.5 oz) cans cream of chicken soup.
5. You need 1 cup of white wine, like Pinot Grigio.
6. Prepare 6 oz of can/jar sliced mushrooms.
7. You need 1 1/2 cup of sour cream.
8. It's 1 1/2 cup of rice, uncooked.

Pair it with delicious Australian and New Zealand side dishes, including salads and roasted vegetables. 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. It has a very tasty sauce, and the chicken is wonderfully tender.

Lisa's Chicken with White Wine Sauce instructions

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..

Serve with your favorite rice - we like lemon-flavored rice. Heat oil in an ovenproof skillet over medium heat. This recipe was the main dish for our Sunday dinner this week and it was fantastic. I served this chicken with white wine sauce and mushrooms with creamy mashed potatoes and a delicious spinach salad. Whisk in sour cream and chicken broth.