I can’t believe school is already starting! Where has 2016 gone?! Back in February Carly started joy school and we’ll be picking that up today, but she’ll also be officially starting preschool the other days! She LOVES playing with friends so 2 hours each day with other kids will be a dream come true to her. Natalie will hopefully sleep right through her being gone and won’t notice it too much… and then I’ll have some free time to focus on my blog and share scrumptious meals like this Napa Valley Chicken with you.
So let me tell you the story of how this recipe came into our family.
First off, if you thought I was a foodie, you should meet my mom! She is always collecting and trying new recipes. I remember her getting them from friends, magazines at the dentist office, and jotting them down while watching the cooking segments on the news.
She got this one watching the news when the St. Louis Ram’s (my home town) coach’s wife came on and said she made this recipe for the team sometimes… though maybe that isn’t exactly correct because that would be A TON of food to make. This was way back in the late 90’s so things have gotten a little fuzzy. But however this was acquired, it’s delicious!
This Napa Valley Chicken dish is made with just a few simple ingredients and is easy to throw together. Serve it over rice with a spoonful of the yummy sauce and a side of steamed broccoli or asparagus and you’ve got an awesome healthy meal for the family. I have a distinct memory of coming home after a field hockey game and eating a big plate of this yummy chicken and rice and feeling so grateful my mom always made us such good meals.
The recipe has evolved a little over the years. For example, the original recipe had wine in it, hence the name of the dish, but my family doesn’t consume alcohol so we always made it with just chicken broth and it is so good! But make it whichever way you choose.
Napa Valley Chicken
- 5 tablespoons oil, divided
- 1 large sweet onion, minced
- 4 cloves garlic, minced
- 1½ cups chicken broth
- 1 (15 ounce) can crushed tomatoes
- ½ cup white wine*
- ¼ cup brown sugar
- ¾ teaspoon salt
- 8 (4 ounce) boneless-skinless chicken breasts
- ⅓ cup flour
- Salt and pepper, to taste
- Heat 2 tablespoons oil in a pot and saute the onion until soft and translucent. Add the garlic and cook 30 more seconds. Add the chicken broth, tomatoes, wine, brown sugar, and salt. Let the sauce cook over medium heat while you prepare the rest.
- Preheat oven to 350 degrees F.
- Heat 3 tablespoons oil in an oven safe fry pan over medium-high heat.
- Sprinkle chicken with salt and pepper and then dredge in flour. Place in the fry pan and brown on both sides (about 2 minutes per side). Pour the sauce over the chicken, sprinkle with fresh ground pepper, and then place in the oven and cook for 50-60 minutes. (If your pan isn't heat safe you can place the chicken in a 9x13 inch pyrex dish, pour the sauce on top, and bake.)
- Serve chicken along with sauce over white or brown rice.
I first shared this Napa Valley Chicken Recipe on Penney Lane.