Chicken With Wine and Tomatoes

Chicken With Wine and Tomatoes
Chicken With Wine and Tomatoes. Diana Rattray
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
978 Calories
54g Fat
24g Carbs
92g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 978
% Daily Value*
Total Fat 54g 69%
Saturated Fat 14g 71%
Cholesterol 279mg 93%
Sodium 680mg 30%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 12%
Protein 92g
Calcium 135mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chicken breasts are quick and easy to prepare in the skillet and they make a delicious meal with hot cooked pasta or rice, or serve them with potatoes and a side vegetable or tossed salad.


  • 4 to 6 chicken breast halves, boneless
  • 6 tablespoons flour, divided
  • 1/2 teaspoon salt
  • Dash ground black pepper
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 4 green onions, sliced

Steps to Make It

  1. Gather the ingredients.

  2. In a wide, shallow bowl or pie plate, combine 4 tablespoons flour with 1/2 teaspoon salt and the pepper. Dredge chicken pieces, coating thoroughly.

  3. In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brown for about 3 minutes on each side.

  4. Add sliced mushrooms and sauté for 1 minute longer.

  5. In a small bowl, combine the garlic, tomatoes, wine, chicken broth, and sliced green onions; stir in the remaining 2 tablespoons of flour until well blended.

  6. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer.

  7. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked.

  8. Serve the chicken with the sauce.

  9. Enjoy!


Chicken must be cooked to at least 165 F on an instant-read thermometer inserted in the thickest part of a chicken breast.