Joye's Chicken with Carmelized Onions & Wine Cream Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 346.3
  • Total Fat: 15.9 g
  • Cholesterol: 99.8 mg
  • Sodium: 537.7 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 31.9 g

View full nutritional breakdown of Joye's Chicken with Carmelized Onions & Wine Cream Sauce calories by ingredient
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This is a flavorful dish for those times when you need something a little special! This is a flavorful dish for those times when you need something a little special!
Number of Servings: 4


    Chicken Breast, no skin, 1 lb.
    Cooking spray
    Celery, raw, 3 medium stalks
    Kirkland Artichoke Hearts marinated in oil, 14 gram(s)Yellow Onion, 1 large
    Butter, 2 tbsp
    White Vinegar, 1/2 tbsp
    Brown Sugar, 1 tbsp
    Low fat cream cheese, 1/2 cup
    Cream of Mushroom Soup, 1/2 can (10.75 oz)
    Pinot Grigio (or other white) Wine, 4 oz (1/2 cup)
    Garlic, 1 clove (minced)
    Pepper, black, 1 tsp
    Oregano, ground, 1/2 tsp
    Celery seed, pinch
    Pepper, cayenne, pinch
    Parmesan Cheese, grated, 2 tbsp


Remove fat from chicken. Cut into strips & lay flat in a 9x13" casserole dish lightly sprayed with cooking oil. Chop up celery & sprinkle over chicken. Drain & rinse artichoke hearts; then chop & sprinkle over chicken. After peeling onion, quarter vertically, then cut into strips. Set aside. In a skillet, melt butter. Add white vinegar & brown sugar. Blend well. Add onion & cook on medium heat approximately 8 minute to carmelize. Pour over chicken. Soften the cream cheese. In a medium mixing bowl, blend cream cheese, soup, wine, garlic, peppers, oregano, & celery seed. Pour sauce over chicken. Cover with foil. Bake at 450 degrees for 20 minutes, or until center piece of chicken is cooked through. Remove foil. Top with fresh parmesan cheese. Return to oven & cook uncovered for an additional 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user JOYEISH.

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