Chicken in a Creamy White Wine Sauce

Chicken in a Creamy White Wine Sauce


  • 1 pound spaghetti

  • 4 chicken breasts

  • 1 large onion, finely chopped

  • 7 ounces mushrooms, sliced

  • 1 can concentrated cream of mushroom soup

  • 4 or 5 slices thick bacon

  • ¼ cup dry white wine

  • ⅔ cup sharp cheddar cheese, grated

  • 1 apple, peeled and finely chopped

  • Salt and pepper


  1. Season the chicken breasts well with salt and pepper.

  2. Cook the bacon in a large skillet and drain on paper towel. Add some butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole.

  3. Cook the onion for 3 minutes, then add the mushrooms. Season with salt and pepper, cook an additional 3 minutes. Add the chopped apple and cook for another 3 minutes. Pour in the white wine and deglaze the pan. Add the mushroom soup and grated cheese and mix well.

  4. Pour the sauce over the chicken breasts. Bake in a 350F oven for 25 – 30 minutes, until hot and bubbly.

  5. Cook the spaghetti in salted water according to the directions on the package. Put the spaghetti in a bowl, place the chicken on top and pour the sauce over all.

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