Chicken in Wine Sauce aka Swiss Chicken {Potluck Sunday}

Good morning everyone. Today I wanted to share a yummy dish that we had for dinner this past Friday. It's for Chicken in Wine Sauce aka Swiss Chicken.

Last week while my Internet service was down I had plenty of time to catch up on some of my favorite TV shows.

I used to watch the Food Network daily, but recently things have become extremely busy around here which hasn't left to much time for TV.

I really have missed some of my favorite Food Network shows. Last week I watched an episode of Paula's Home cooking and she was preparing a chicken and wine sauce recipe.

 I said I know what that is it's Swiss Chicken.

All the Swiss chicken recipes I have tried in the past have all been a flop. But Paula's recipe had one ingredient that I had never tried, white wine.

I told myself I bet the addition of the white wine really adds a great flavor to the sauce. Off to the pantry I went to see if I had all the ingredients on hand and I did. So Swiss Chicken it was for dinner.

I did slightly adapt Paula's recipe just a bit by adding less butter and some sour cream to the sauce. The reasoning for this was because after adding the white wine it was a bit much for my taste.

 I didn't want the sauce to be over powdered with a white wine flavor, so I thought by adding a bit of sour cream would help. I didn't add much just 1/4 cup.

The chicken smelled amazing while it was baking and I couldn't wait to dig in. I served this chicken dish with mashed potatoes and green beans with corn (my daughters favorite).
 
Everyone loved the chicken and the sauce was amazing. I'm so glad after many failed attempts that I finally found a Swiss Chicken recipe that meets my approval.

Next time I prepare this dish I am going to brown the chicken breasts first in a bit of olive oil before adding them to the casserole dish.

I think by browning the chicken first will add even more flavor to this awesome dish. Also I used Pepperidge Farms Savory Cornbread Stuffing Mix instead of stove top stuffing.

I used the stove top in the past, but prefer Pepperidge Farm. The Pepperidge Farm Stuffing was so much better and I won't use anything else for this recipe.

Perfectly creamy sauce and a buttery crunchy topping.

Chicken in Wine Sauce aka Swiss Chicken

Ingredients: 
4 - large skinless boneless chicken breasts
4 - tablespoons (1/2 stick) butter, melted
8 - slices Swiss cheese
1 - 10 3/4-oz can condensed cream of chicken soup
1/4 - cup white wine
1/4 - cup sour cream
1 1/2 - cups pepperidge farm stuffing mix, crushed, I used savory cornbread
kosher salt and fresh black pepper, to taste

Directions:
Preheat the oven to 350 degrees F. Add the chicken to a shallow baking dish that has been spared with non stick spray. Season with salt and pepper, to taste.

Layer the cheese slices on top. In a medium bowl, add the soup, sour cream and the wine. Mix to combine and pour over the cheese.

Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.

Cook's Note: Brown the chicken breasts first in a bit of olive oil before adding to the casserole dish. Proceed with the remainder of the recipe. Low sodium chicken broth may be substituted in place of the wine.

adapted from: The Lady & Sons Cookbook

Share this post