Ingredients

1.5 – 2 lbs chicken cutlets (room temperature & patted dry)

2 tsp dried rosemary

1 tsp garlic powder

1 tsp paprika

½ tsp onion powder

½ tsp celery salt

10.5 oz can cream of celery soup

½ cup pinot grigio (divided, or any white wine you like)

½ tsp cracked black pepper

¼ tsp salt

1 small sweet onion (sliced into rounds)

1 tbsp minced garlic

4 tsp sour cream

1 cup grated pecorino romano

½ cup Italian bread crumbs

Instructions

Step 1: Make sure your chicken cutlets are at room temperature and pat them dry with paper towels. Season both sides with dried rosemary, garlic powder, paprika, onion powder, and celery salt. Set the chicken aside while you prepare the sauce.

Step 2: In a 9×13-inch baking dish, combine the cream of celery soup, most of the white wine (reserve 2-3 tablespoons for later), salt, and cracked black pepper. Whisk these ingredients together until smooth. Add in the sliced onion and minced garlic, then whisk again to mix everything evenly.

Step 3: Arrange the seasoned chicken cutlets evenly in the baking dish over the sauce. Place 1 teaspoon of sour cream on each cutlet and gently rub it into a thin layer on top of the chicken. Sprinkle the grated pecorino romano over each piece, drizzle the reserved white wine on top, and finish by covering everything with Italian bread crumbs.

Step 4: Cover the baking dish tightly with aluminum foil and bake in a preheated 350°F oven for 1 hour. Once baked, remove the foil and switch the oven to broil. Broil the chicken for a few minutes until the topping turns golden and crispy. Serve warm over mashed potatoes or rice and enjoy.

Tips & Variations

For a richer flavor, try substituting half of the cream of celery soup with cream of mushroom soup.

If you prefer a crispier topping, sprinkle an extra layer of bread crumbs before broiling.

Feel free to swap pecorino romano with parmesan cheese for a milder taste.

Use chicken thighs instead of cutlets for a juicier result, adjusting baking time as needed.

FAQs

Can I use a different type of wine?

Yes, any dry white wine like Sauvignon Blanc or Chardonnay works well. If you prefer not to use wine, substitute with chicken broth for a similar depth of flavor.

Is there a stovetop alternative to baking?

This dish is best baked to allow the flavors to meld and the sauce to thicken properly. However, you can simmer the sauce and chicken in a covered skillet, then finish with a broiler or torch for the topping if needed.