This Tipsy Chicken recipe features chicken breast fillets that are first coated in flour and then bathed in a rich, savory sauce made with white wine, Worcestershire sauce, and fresh vegetables. The chicken is chilled overnight to allow the flavors to penetrate deeply before being baked until tender and golden. It’s a comforting, home-style dish perfect for weeknight dinners or casual gatherings. The combination of celery, green onions, and mushrooms adds texture and depth, while the wine provides a subtle acidity that balances the richness of the butter and chicken stock. Serve with crusty bread to soak up the delicious sauce.
Tipsy Chicken
Description
This Tipsy Chicken recipe features chicken breast fillets that are first coated in flour and then bathed in a rich, savory sauce made with white wine, Worcestershire sauce, and fresh vegetables. The chicken is chilled overnight to allow the flavors to penetrate deeply before being baked until tender and golden. It&# 226;ÂÂs a comforting, home-style dish perfect for weeknight dinners or casual gatherings. The combination of celery, green onions, and mushrooms adds texture and depth, while the wine provides a subtle acidity that balances the richness of the butter and chicken stock. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Rinse the chicken breast fillets and pat them completely dry with paper towels.
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Sprinkle the chicken with salt and pepper to taste, then coat evenly with flour.
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Arrange the floured chicken breasts in a single layer in a 9x13 inch glass baking dish.
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In a small saucepan, combine butter, chopped green onions, chopped celery, chopped parsley, chicken bullion cubes, mushrooms, white wine, and Worcestershire sauce.
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Simmer the mixture over medium heat until the celery is tender.
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Remove the saucepan from heat and allow the mixture to cool to room temperature.
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Pour the cooled vegetable and wine mixture evenly over the chicken in the baking dish.
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Cover the dish tightly with plastic wrap or foil and refrigerate for several hours or overnight to marinate.
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Preheat the oven to 325ðF (165ðC).
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Bake the chicken, uncovered, for 40 minutes or until the chicken is tender and cooked through.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 330.0kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 2.0g10%
- Cholesterol 170.0mg57%
- Sodium 148.0mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 62.0g124%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, marinate the chicken overnight in the refrigerator to allow the flavors to fully penetrate the meat.
You can use fresh or canned mushrooms; if using canned, drain them well before adding to the sauce.
If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce before pouring it over the chicken.
Serve with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
