Domaine Montel Chardonnay Chicken


cup butter or margarine


6 chicken breast halves, skinned and boned


1 cup chopped onion


1 clove garlic, minced


3 tablespoons all-purpose flour


teaspoon salt


1 cups Domaine Montel Chardonnay White Wine


1 cup chicken broth


1 (3 oz.) package cream cheese


cup sliced natural almonds, toasted



Melt butter in a large skillet over medium heat. Add chicken, and cook 5 minutes on each side or until browned. Remove chicken from skillet, put pan aside with the reserve; place chicken in a 2-quart casserole. Set aside.


Sautee onion and garlic in the pan with the reserve until the onions are tender. Add flour and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine and broth; cook over medium heat, stirring constantly , until mixture is thickened and bubbly. Add cream cheese, stirring until cheese melts. Remove from heat. Spoon cream cheese mixture over chicken.


TO STORE: Cover and refrigerate up to 24 hours.


TO SERVE: Bake, covered, at 350 degrees for 45 minutes or until bubbly. Sprinkle with toasted almonds. Yield: 4-6 servings


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