Baked Herbed Chicken Breast

I've notice that Lea & Perrin is now calling the White Wine Worcestershire Sauce....Worcestershire Sauce for Chicken.

This recipe has "good bones," providing a solid basis for a nice chicken dinner. I didn't have the white wine worcestershire sauce so I subbed 1/4 cup white wine (I wanted to make sure I had enough liquid for the baking time). I cooked three boneless skinless chicken breasts (medium thickness) for between 18-23 minutes at 350 and they ended up a bit dry. I think 375 is probably the right temperature in order to assure nice browning (mine were not particularly browned), but I definitely think the cooking time needs to be no longer than 20 minutes, less if the breasts are on the thin side. Perhaps if you are using chicken breasts with the skin still on, the cooking time could be a bit longer. But overall, the taste was nice. Next time I might add 2 tsps of regular worcestshire sauce along with 2 tbsp of white wine and see how that combination tastes. Thanks for posting!

My chicken seemed a bit anemic when cooked, however, it was quite tender.<br/><br/>I also realized that the flavor profile was a bit packing, so I suggest adding a pinch of pepper, a bit of salt, and rosemary to the herb mix in the pan.<br/><br/>Now, as for the "white wine Worcestershire sauce, this ingredient baffled me, but I understand a homemade version of this ingredient for this dish is roughly 1 teaspoon of Worcestershire sauce with two teaspoons of and dry white wine. I used Chardonnay.

This was SO easy to make but I agree that it needs more taste; possible more of that worchestershire sauce! My husband enjoyed the moist texture but I'll probably experiment with the sauce to get it just right! thank you!

This was very light, tender and moist. I cut back on the cook time so it wouldn't dry out. It's a great quick and easy dish.