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Chicken Breast in Wine


Rate this recipe 4.3/5 (15 Votes)


  • 15 whole chicken breasts. boned and skinned
  • 1 3/4 cups butter
  • 1/2 cup cognac
  • 2 1/2 small fresh mushrooms
  • 5 lbs small white onions
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 2 bay leaves
  • 1/8 teaspoon dried thyme leaves
  • 2 1/3 cups sauterne
  • 3 cans (12 1/2 size) chicken broth
  • 1/2 cup cornstarch
  • 2 1/2 cups heavy cream


Servings 30
Level of difficulty Average
Cost Average budget


Step 1

Cut chicken breasts in half

Step 2

In two large skillets, divide 1 1/4 cups butter; heat. Fry chicken, a few pieces at a time until golden - about 5 minutes on each side. Remove; set aside until all chicken is browned. Return to skillets

Step 3

Warm cognac in small saucepan. Divide over chicken; ignite

Step 4

Heat remaining butter in 2 5-quart dutch ovens. Saute mushrooms and onions about 10 minutes, stirring several times. Add chicken, salt, pepper, bay leaves, thyme, 2 cups sauterne, and chicken broth.

Step 5

Cover, and simmer over low heat 20 minutes or until chicken is fork-tender.

Step 6

In small bowl, make a smooth paste of cornstarch and remaining sauterne. Gradually add to chicken; simmer, stirring for 5 minutes

Step 7

Stir in heavy cream; simmer, covered, 10 minutes

Step 8

Remove bay leaves. Serve in chafing dish or over candle warmer. Serve with white rice

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VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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