Baked "Fried" Chicken(Low-Fat)
A flavorful baked chicken dish with rich mushroom and artichoke sauce, featuring herbs and white wine, perfect for comforting family dinners or entertaining guests.
Ingredients
- 1/2 cup cornmeal ⓘ
- 1/2 teaspoon flour ⓘ
- 1/4 teaspoon oregano ⓘ
- 1/4 teaspoon basil ⓘ
- 1/8 teaspoon ground pepper
- 1 clove minced garlic ⓘ
- 1 whipped egg white ⓘ
- 4 boneless, skinless chicken breasts ⓘ
- 1 broiler-fryer chicken, cut in parts ⓘ
- 4 tablespoons butter ⓘ
- 1 tablespoon cooking oil ⓘ
- 1 (8 ounce) package fresh mushrooms, sliced ⓘ
- 1 tablespoon flour ⓘ
- 1 (11 ounce) can cream of chicken soup ⓘ
- 1 cup dry white wine ⓘ
- 1 cup water ⓘ
- 1/2 cup cream ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon tarragon leaves ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 (15 ounce) can artichoke hearts, drained ⓘ
Instructions
- In a large frypan, place butter and oil; heat to medium temperature until butter melts.
- Add chicken breasts and cook, turning, for about 10 minutes, or until browned on all sides.
- Remove chicken and place in a baking pan or casserole.
- In the same frypan, sauté sliced mushrooms for about 5 minutes, or until tender.
- Stir in flour, then add cream of chicken soup, white wine, and water; simmer, stirring, for about 10 minutes, or until sauce thickens.
- Stir in cream, salt, tarragon, and pepper; pour the sauce over the chicken.
- Bake, uncovered, in a 350°F oven for 60 minutes.
- Add drained artichoke hearts, chopped green onions, and parsley to the dish.
- Bake about 5 more minutes, or until a fork can be inserted easily into the chicken.
Tips & Substitutions
For a lighter version, consider using skinless chicken thighs instead of breasts, as they remain moist during baking. If you prefer a gluten-free option, substitute the flour with a gluten-free blend or cornstarch. Adding a dash of paprika can enhance the flavor profile. Additionally, you can use homemade cream of chicken soup for more control over ingredients.
Serving Suggestions
This baked 'fried' chicken pairs beautifully with Linda'S Scalloped Potatoes for a comforting meal. Consider serving it alongside a fresh green salad or steamed vegetables for a balanced plate. A glass of dry white wine complements the dish well, enhancing the flavors of the creamy sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven set to 350°F for about 15-20 minutes until heated through, ensuring the chicken remains juicy. You can also microwave individual portions, covered, for 2-3 minutes on medium power.
Nutrition & Diet Analysis (per serving)
Each serving of Baked "Fried" Chicken(Low-Fat) contains roughly 1128 calories, with 42g protein, 122g carbohydrates, and 57g fat. It is an excellent source of iron (170% of the Daily Value), dietary fiber (109% of the Daily Value), and calcium (87% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chicken for this recipe?
Yes, you can use bone-in chicken parts for added flavor. Just adjust the cooking time as bone-in pieces may take longer to cook thoroughly. Ensure they reach an internal temperature of 165°F.
How can I make this dish spicier?
To add some heat, incorporate crushed red pepper flakes or cayenne pepper into the seasoning mix. You can also marinate the chicken in a spicy sauce before cooking to enhance the flavor.
What can I substitute for dry white wine?
If you prefer not to use wine, substitute with additional chicken broth or a mixture of vinegar and water. This will maintain the moisture and flavor without the alcohol.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).