Tuesday has been called a lot of names: Black Tuesday, Super Tuesday, Fat Tuesday. Since September, for me, it has been Terrible Tuesday. It usually starts out just fine, with a great workout, a bit of laundry, and some lunch and playtime with my youngest after preschool. But, as the clock stikes 3:00 pm, it all starts to go downhill as the afternoon and evening activities demand attention all at once. Karate, baseball, and bell choir rehearsals. Homework, chores, and dinner prep. The avalanche of “stuff” starts to roll and, unless I’ve got a plan in place, dinner is a rushed affair barely enjoyable.
That’s where this go-to dish comes in.
Chicken and wine is my “company’s coming” dish and my “I have no idea what to make tonight” dish. It has been on my dinner table upwards of 25 times in the past three years and never, ever fails to satisfy. It’s saucy and savory, but not fussy. It is simple, with just a few everyday ingredients. And, best of all, it’s quick, with a fridge-to-table time of just 30 minutes.
The basic recipe is below. I use an electric non-stick frying pan with a cover, but a large covered non-stick skillet works well too. Switch it up if you like and add sliced mushrooms, sundried tomatoes, or green peppers. Serve with brown rice and your favorite veg for a fast and fabulous dinner your whole family is bound to love.
Chicken and Wine
Serves 4
1.5 lbs boneless chicken breast
1/2 cup bread crumbs
1/2 large Vidalia onion, sliced into rings
1 1/2 T. olive oil
3/4 c. white wine
1 tsp. dried rosemary (savory or sage work well too)
Salt and pepper, to taste
1) Prepare chicken breast by removing rib meat (the small flap of meat on the underside of the breast). Flatten the chicken breasts to 1/4″- 1/2″ thick.
2) Coat skillet with pan spray and heat on med-high heat.
3) Add olive oil and saute onions for 4-5 minutes.
4) Dredge the chicken in bread crumbs until lightly coated.
5) Pushing onions to the side of the pan, brown the chicken 3 minutes per side
6) Add rosemary, salt and pepper to pan.
7) Add wine, cover, and reduce heat to simmer.
8) Keep covered and simmer for 15 minutes.
9) Serve with the onions and sauce created by the reduced wine.
Can I substitute red cooking wine or Marsala . White wine vinegar?
I wouldn’t do vinegar, but I have used a rose’ in a pinch. It taste similar – but beware it turns everything a little pink 🙂
I made it after spin today before work for later tonight, I used 1/2 Marsala and 1/2 red cooking wine.
I gave a quick taste. It seemed good. Thanks for fast reply, I wished I could have texted you for emergency sake : ). I figured vinegar wouldn’t be good.
This is still a major go-to for me! We just made it again this week and finished the leftovers in roll-ups en route to Maine.
Made this tonight, my daughter likes a version of this served with noodles so I used elbow macaroni for her with the wine sauce over it. It was a pleaser! Thanks for sharing!
wait a minute — is this a repeat?
Not so much a repeat as the ACTUAL ORIGINAL POST 🙂 It’s from last fall (2011). I shared it on FB again b/c I’m obsessed with the favors and wanted to remind everyone how yummy it is!
I made something similar Tuesday night! Had mushrooms in place of onions and fresh thyme leaves in place of rosemary….delicious!
Yum! I have also used thyme when out of rosemary, and also savory. All are great. I think my fave part is the reduced wine sauce and the sweet onion combo!
Are your Tuesdays terrible again? (Brings back memories of my Miserable Mondays…) Oh, and the food looks great. 🙂
Yes, back to that ol’ schedule. Non-stop until 9:00 pm. Whine, whine, whine. Or, make that “wine, wine, wine” in this great dish 🙂
The verdict is in. Bob loved the chicken-kids not so much. What’s this weird stuff on top??? Anyway, the potato chips expanded with the moisture and you could actually taste potato!
Honey-mead chicken — sounds delish. Let me know! Potato chip crust? I just don’t think I could do that…
Can’t spell chicken, got in to the mead-LOL!
OK-I’m making this tonight for Wonderful Wednesday. No bread crumbs-substituted potato chips…no white wine, substituted Mead (honey wine). Honey and chiken go together, right? I so wing my recipes! I’ll let youknow how this turns out. 🙂
This has become our go-to chicken recipe, Julie!! Couldn’t plan our weekly menus without it. 🙂
One of mine, too! Love this recipe, especially with onions and mushrooms. I ilove it when friends come over and leave their leftover half-full wine bottles behind. The wheels start turning…”when can I make chicken-and-wine again?”
I’ve made this before (at your recommendation) and LOVE it!! THANKS FOR REMINDING ME!
Love the step by step photos but my favorite pic is you in the top corner looking all ready to dish out some advice!!
Haha, Carolyn! I know, that pic — I’m smiling sweetly, yet it looks like I’m about to say, “Now, dear, it’s time for a reality check…”
Sounds delish Julie. I’ll have to try it. I bet it would be very yummy with some of the summer veggies we will be growing in our garden this year. Thanks for sharing.
This is the meal that you made for us at Attitash, right? LOVE IT! So glad to have the recipe, but you can still make it for us anytime!!