Easy Chicken in Wine Sauce

There are ways to impress people without booking a high-roller suite at the Bellagio. By doing this gourmet recipe you get the wow factor and at the same time you get to fill your stomach. And you know what else? This is one of the easiest dinners you’ll ever prepare. Win-win situation, baby.

Food Network version

I came across this recipe about a year ago while watching Paula Deen trying to convince the masses to clog their arteries with gallons of butter. But hey, I’m not judging. I love butter and not in a Last Tango in Paris sort of way either.

So yeah, don’t think I invented this recipe. What I’m doing is telling you how I do it. Here it goes:

Ingredients

• Boneless chicken breasts (Paula says one per person but in my experience two are enough for three people)
• Swiss cheese slices, about 6 to 8
• 1/4 cup white wine
• 1 can (10 ounces) condensed cream of chicken soup
• 1 cup Italian bread crumbs (you can instead use crushed stuffing mix)
• 4 tablespoons of butter, melted (let’s go with 5 total, you’ll see why)
• Salt and pepper

Directions

• Start by preheating your oven to 350F degrees.
• Take a little of your butter and grease a shallow baking dish (understand what the extra was for now?)
• Cut your chicken in chunks, say 4 per breast. Add the chicken to the baking dish.
• Sprinkle salt and pepper over your chicken.
• Place your slices of cheese over your chicken. If you want to be generous with the cheese, go right ahead!
• In a separate bowl, put your soup and wine and, while you’re at it, season it with more salt and pepper. Mix well.
• Pour this mixture over your chicken-and-cheese baking dish of love, making sure to get the sauce to enter every nook and cranny.
• Cover the whole thing with your bread crumbs. Finally, drizzle your melted butter over that.
• Shove the casserole into the oven for 45 minutes.

Pretty easy, right? The preparation will take you about 10 minutes unless you get distracted by a sudoku puzzle in which case you might be better off ordering pizza.

I usually serve this rich dish with some white rice. A side order of veggies would go nicely with it as well.