Laura’s Chicken in Wine
This tasty chicken will keep your whole family full — and happy!
½ teaspoon salt substitute
1 can sliced mushrooms (drained)
½ teaspoon ground black pepper
5 ounce 98-percent fat free 30-percent reduced sodium cream of mushroom soup
¾ cup dry white wine
¼ teaspoon celery salt
Preheat oven to 350 degrees. Place chicken in a medium dish; add salt substitute and pepper. In a small bowl, mix soup, mushrooms, wine and spices. Pour over chicken. Bake for 1-1 ¼ hours or until chicken is tender. Serve over brown or wild rice.
Nutritional analysis per 4 oz breast and 1/3 cup sauce:
Calories 200; Total Fat: 2 g; Saturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 85 mg; Carbohydrate: 2 g; Fiber: 0 g; Sugars: 0 g; Protein: 33 g.
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