Chicken In Wine And Mushroom Sauce

Course : Chicken
Serves: 6
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1 large onion -- finely chopped
2 cloves garlic -- minced
2 large carrots -- peeled and grated
8 ounces mushrooms -- sliced
1 piece bay leaf
4 large chicken breast halves w/o skin
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon dry mustard
1/2 teaspoon salt -- optional
1/4 teaspoon black pepper
3/4 cup red burgundy wine
3 tablespoons tomato paste
1 tablespoon worcestershire sauce
10 ounces spaghetti or other pasta
1 bunch parsley sprigs for garnish

Preparation / Directions:

In large crock pot, combine onion, garlic, carrots, mushrooms, and bay leaf. Arrange chicken over vegetables. Sprinkle with thyme, basil, mustard, salt, if desired, and black pepper. In a cup, combine wine, tomato paste, and Worcestershire sauce. Stir to mix well. Pour over chicken. Cover and cook 1 hour on high. Stir. Reduce heat to low and cook an additional 5 to 6 hours or until chicken is done. Remove and discard bay leaf. Cook pasta according to package directions and drain well in colander. Meanwhile, cut chicken into slices and return to sauce. Spoon individual portions of sauce and chicken over pasta. Garnish with parsley sprigs, if desired. NOTE: Use Large chicken breasts, smaller ones cook too quickly.


Nutritional Information:

Calories 456 Fat (gm) 5.7 Sat. fat (gm) 1.4 Cholesterol (mg) 107 Sodium (mg) 152 Protein (gm) 47 Carbohydrate (gm) 47 % Calories from fat 12

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