Robyn & Nance try the same recipe – Country Club Chicken

Every Monday, we’ll post a recipe that we both made. This week’s recipe was from Kayotic Kitchen.  

Robyn’s take:

It was my turn to choose this week’s recipe, so I took a look through my foot-high and ever-growing stack of recipes, and chose one (okay, I chose three and made Nance make the final choice). I don’t remember where I found this recipe, I suspect it’s one I saw on Pinterest. And who doesn’t like the idea of fancy country club chicken for a Sunday dinner? Bacon and apple and mushrooms in a tasty, tasty sauce, right?

The ingredients:


Chicken breasts, onions, mushrooms, cream of mushroom soup, bacon, dry white wine, sharp cheddar, apple, and butter. Also, salt and pepper should be in there, too.

Making this dish is fairly simple, but time-consuming. You start with cooking the bacon – I chopped up the bacon before I cooked it, because eventually you’re supposed to crumble the bacon into the sauce, and chopping it before you cook it is easier, I think. This bacon is actually bacon I bought at the store despite the fact that we raise our own pigs, and the freezer has plenty of bacon in it. Our bacon isn’t cured, though, so when a recipe calls for bacon, I buy a small pack at the store to give it that bacony flavor. I am actually not a huge fan of regular bacon, but if you get between me and a piece of our own bacon (which I broil in the oven with just a sprinkle of salt and pepper), you’re likely to lose a finger or two.

So, once the bacon is cooked, you drain it on paper towels and then you’re intended to use all the bacon grease AND some butter for browning the chicken in. I actually dumped all the bacon grease into my bacon grease container, figuring that the bacon and grease remnants left in the pan would be fine. I put a sliver of butter in the pan, and browned the chicken.

The chicken breasts (I made five instead of four, since that’s what we had left in the freezer) rests in a baking dish while you make the sauce – cook your diced onion for three minutes, add your mushrooms and continue cooking for three minutes, then your diced apple and cook for another three minutes. Pour your white wine into the pan, add the cream of mushroom soup, crumble your bacon (if it’s not already crumbled) and add it, and then stir in the sharp cheddar.

Now, a side note on the wine – I don’t know anything about wine and we don’t keep it on hand. So I said to that wine connoisseur Google, “What is a good white wine for cooking with, o kind sir?” and Google sniffed disdainfully and looked at my outfit and flared its nostrils and stared off into space and told me that Sauvignon Blanc was a decent white wine for cooking with, and would Madame care to take her sleep-pants-clad self out of the foyer so as not to bother the CLASSY customers?

(Also, I found a page that advised that you should never cook with a wine you wouldn’t drink. Well, then, that really narrows the possibilities quite a bit. I’m not a wine drinker, I think wine is gross, and the only wine-type beverage I would ever drink would be Raspberry Sparkletini and I’m not sure Raspberry goes with mushrooms at all. Usually if a recipe calls for wine, I use chicken broth instead. This time, for some reason, I decided to follow the recipe, and so I bought a tiny four-pack of Sauvignon Blanc.)

So you’ve got your sauce all ready to go, and you pour it over your chicken, which has been impatiently waiting in the baking dish.

Trust me, there’s chicken under there.

Bake it for 25 – 30 minutes, until everything’s all hot and bubbly. Serve over cooked pasta (the recipe called for spaghetti – we always opt for angel hair.)


My verdict? All I could taste was the wine. Did I mention I hate wine? I took two bites of it, and refused to eat the rest. Blegh.

If I were forced to make it again, I’d use chicken broth in place of the white wine, but Fred thought the sauce was “too rich”, so chances are really good that I won’t be making it again.

I’m kind of bummed because I was really looking forward to it – I love everything in it except for the wine! – but I guess they can’t all be winners.




 Nance’s take:

Robyn shot me three recipes and told me to pick one.  I never give her a choice when it’s my turn (and don’t think I’m going to start either, brat).  Hell, I’m lucky to find one recipe let alone three.  And also, I would like y’all to know that every single one of the recipes that She Who Hates Wine sent to me included WINE in the ingredient list.  I’m starting to think that someone is protesting just a little too much, if ya know what I mean and I think that you do.  Anyway, I picked this recipe out of the wine laden ones that she sent me because I thought it was the most interesting.  Apples!  With Chicken!  Different!  Whee!

I knew that certain family members were not going to go near this due to mushrooms.  The husband is allergic (but I’m starting to think he’s allergic to mushrooms like some men claim to be allergic to cats, ahem).  But he was still nice enough to pick up the cheapest bottle of white wine they had (because wine, blech). I am so jealous that Robyn was able to find a smaller bottle.  We needed 1/4 cup.  My son (who is 23) drank a glass at dinner the following day and the rest is now in our garbage can. I was kinda bummed at the waste. I think we should make a new rule that we don’t have any more wine-based dishes unless it involves spaghetti sauce.


I assembled my ingredients because I wanted to be like Robyn (since she’s so special). But after I uploaded this picture I noticed that the chicken wasn’t in there.  Ugh!  This is probably why I don’t do the ingredient photos. Please note that there are more than five slices of bacon on that plate (the recipe calls for five). Get real. If I’m going to fry bacon I’m going to make it worth my while.  I didn’t read the recipe thoroughly and thought it was just a garnish.  No shit.  I must have read that recipe a million times and never saw that you were suppose to crumble it and boy was I bitching  because I thought I could have just pulled my container of saved bacon grease out of my refrigerator and saved myself a hassle*.  And also, raise your hand if you have a container full of bacon grease in your fridge because I will high five your ass for knowing what good home cookin’ is all about. Hee!



This is the chicken after having been fried in bacon grease and butter.  ho-hum.


I was curious to see how this whole apple thing was going to work out. I always paired (bwahaha, like I really talk that way) apples with pork, but never with chicken. Translation: I like applesauce with my porkchops.


So, here’s the final result and I will tell you this. My mother LOVED it! Raved about how great it was!  Went on and on and even had it for breakfast the next day. Me? Not so much. It’s funny how you can be friends with someone and not know little things like how Robyn doesn’t like wine. I don’t like wine either. But I didn’t say anything because hello, the object here is to try new and different things!  And we did!  But boy, this one was a huge fail and is definitely not going into my dinner rotation.  Sorry, Mom.  You’re shit outta luck.

Robyn & Nance try the same recipe - Country Club Chicken
Prep time
Cook time
Total time
: Entree, Main, Chicken
Serves: 4
  • 1 lb spaghetti (or angel hair!)
  • 4 chicken breasts
  • 1 lg onion
  • 7 oz mushrooms
  • 2 cans Campbell's concentrated cream of mushroom soup
  • 4 or 5 slices bacon
  • ¼ c. dry white wine (Sauvignon Blanc will work)
  • ⅔ c. sharp cheddar
  • 1 apple
  • butter or oil
  • salt and pepper
  1. Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well and mince). Season the chicken breasts with a generous amount of salt and pepper.
  2. Cook the bacon and drain it on a paper towel. Add some butter and quickly brown the chicken breasts on both side. Transfer them to a casserole.
  3. Cook the onions for 3 minutes. Add the mushrooms, season with salt and pepper, give it another three minutes. Add the apple, cook another three minutes.
  4. Pour in the white wine, soup, crumble the bacon and add it, and stir in the grated cheddar.
  5. Pour the sauce all over the chicken breasts. Put the casserole in a preheated oven at 350ºF for 25 to 30 minutes until everything's hot and bubbly.
  6. Cook the spaghetti (or angel hair) in salted water according to the directions on your package. Serve the chicken over the pasta.

 * Edited to add:  I used the recipe that was available for print from Kayotic Kitchen’s website.  Upon further review (my OCD needed to know how I missed that bacon part) I found that crumbling the bacon was not included in the printable version of the recipe.  This is where I get frustrated with food blogging.  Sometimes relying on photos and mere blogging can result in a very ambiguous recipe.  I do not have a computer in my kitchen.  I also did not memorize the blog entry.  I simply printed the recipe and went on my merry way.  Who knows?  Maybe I would have actually liked the recipe if I had made it as the author would have originally intended.  It did, however, teach me a very important lesson.  We all have to proceed with caution when sharing recipes.  I don’t want to waste food.  I’m sure you don’t want to waste your food (or money) either.  If you ever notice a mistake on our recipes, please notify us immediately.  


Robyn & Nance try the same recipe – Country Club Chicken — 22 Comments

  1. You guys…..I LOVE your new “foodie” website. I’ve been a devout reader of both of you over the years – but this is the best! This is just so funny and snarky and well, just enjoyable! Love that you are honest enough when something is a FAIL. Finally a totally honest recipe place. My only complaint is you don’t do this every single day of the week. hahaha – I can hear Nanc screaming over that. Just sayin’ I love your site!

    • Around here we usually replace cream of mushroom with cream of celery. You could maybe try it with that. I thought the whole thing tasted like wine anyway so I guess it doesn’t matter what you put in it. 🙂

  2. Yeah! What Kathy said. 🙂 Look at me yapping right now.

    I also wanted to elaborate on the soup thing. I love those cream of what evers in a can! Unfortunately I have been trying to eat healthier. So I have been trying to make things from scratch with real ingredients. For this I probably would have made a white sauce. With butter.

    • Just because I love to throw in my two cents – you can get fat free cream of whatevers in a can, but they are always more expensive (and boy, does that piss me off). And I love casseroles that use this, but unfortunately “he who claims to be allergic to mushrooms” is ruining my LIFE (no drama here obviously -hee!)

  3. Maybe since it tastes like wine to both of you, you are not letting the wine cook down enough? Usually when wine is in a recipe, it cooks for awhile rendering the alcohol negligible, but this seems to be .. add the wine and then the soup and so on.. But I like wine, so that probably wouldn’t bother me. I wonder if there is a way to do cream of mushroom without the soup? I am gluten free, and cream soups always add gluten – bastards. Maybe I would try this with some modifications – so in essence, I wouldn’t be trying this recipe at all. Anyway, I like apples with pork too. And I agree – do a recipe everyday. PW can do it, so can you. : )

    • I do not foresee a world wherein we’ll ever post a recipe every day! I don’t try new recipes often enough for that shit. Of course, if I made thousands a month like PW, I might change my tune!


      • Suzy – you’re high too! Every day of the freaking week. We have lives, people. We’re important! Robyn’s a cat wrangler and I do stuff and things. So, so busy. Can’t even pin us down, man. Snort.

        Seriously – We all know PW had a mission: To throw Paula Deen off her throne (edited because I wrote thrown here first, gah) and make a gazillion dollars off of high fat foods. And I say more power to her, but you’re never going to find Robyn and I whipping kitchen aids and cameras out to induce people to read.

        Our Tagline (that never got put up anywhere because we’re technically still working on the site): The only thing we’re giving away is a good idea for dinner.

  4. I really like the replacing with cream of celery idea. I love mushrooms but I’m over the cream of mushroom soup too. My husband LOVES wine and I like it so this might work for us. I like the Apple Sparkeltini too it might be good with it.

    • You know, I didn’t even think of the Apple Sparkletini! 🙂 I always switch out the cream of soups for each other – I usually have cream of mushroom on hand (I buy them in bulk at Sam’s), but I’d say they’re interchangeable (unless you hate mushrooms or whatever).

    • Oh! Teresa Guidice is finally putting out her Fabellini’s – she has a peach one that I absolutely have to try. But right now I’m scared of turning into Whitney Houston so I gotta wait a minute. 🙂

  5. This actually looks like something the family might enjoy. I’ll be subbing chicken stock for the wine as we’re also a bunch of non-wine drinkers.

    For Suzy (and anyone else eating GF), here’s the celiac-friendly mix I use

    Cream of Anything soup Mix
    1 cup non-fat dried milk
    3/4 cup cornstarch
    1/4 cup bouillon cubes ( I use chicken)
    4 Tablespoons freeze dried minced onions (I used the minced onions from Sam’s Club)
    1 teaspoon dried basil
    1 teaspoon dried thyme (I couldn’t find the thyme so I used dried parsley instead)
    1 teaspoon pepper

    For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick

  6. The point of using something like condensed cream of something soup is to be able to throw a meal together very quickly. I used to do that myself, but ever since I started working from home instead of in an office twenty-one miles away, I have not had that as an excuse for short cuts like that. Well, that plus my cardiologist telling me to cut way back on sodium — and just about anything in a can seems to have salt added with with a shovel (except for certain things, like you can find no-salt-added canned tomatoes if you look for them, etc.). So I make dishes sort of like this chicken and pasta dish, but I tend to use low-sodium chicken stock and thicken it with flour. I do use bacon in recipes because part of avoiding sodium where it isn’t really needed, is I can afford to use bacon sometimes.

    (Actually, I don’t think a recipe like this absolutely needs bacon, whereas I think bacon grease is a vital part of making New England corn chowder and crumbling bacon on top of that as a garnish is great. Of course, there is that wise old saying that everything is better with bacon.)

    • One has to wonder if you heard that wise old saying about bacon from your cardiologist – doubt it! 🙂

      I’m going to try the chicken stock/flour thing – I’ve been making my own chicken stock and using just about everything but salt (it freezes nicely). They have some pretty good no salt seasonings out there now. But the minute anyone says pepper is bad for you, I’m DONE.

      • In my younger days (ha! I was probably not much older than you are now) I used to make my own chicken stock — with my freezer filled with chicken bones until I had gathered enough to fill a pot.

        What is really strange is that I used to do that when I had a teenager and two little kids in the house and a 26 mile each way commute — and now, working from home, zero commute, and the baby is going to be 27 in two months, I haven’t made my own stock in years. (However — see my Feb 11th journal entry — I recently made clam chowder starting with a big bag of littlenecks still in their shells, about ten hours out of Narragansett Bay.)

        As for my cardiologist, when he told me to go on a sodium restricted diet I complained that my daughter and I liked to eat at a Japanese restaurant prior to going to see a play — and he said that everyone needs to go out for Japanese food once in a while, the key was to otherwise keep daily sodium restricted.

        So I make my own pasta sauce using no-salt-added canned tomatoes and I do not add salt to food and I make soup rather than use canned (okay, so I use a few tablespoons of bacon grease in my chowder and garnish it with bacon crumbs but it is still lower in sodium than any “reduced sodium” chowder in a can). It averages out to staying within my limits. (Now if only I can increase my workouts and loose a few pounds.)

  7. Pingback: Robyn & Nance try the same recipe – Pork and Corn Stuffing Bake »

  8. I’m glad you guys cooked with wine so I don’t have to. I always use chicken broth but thought I should try wine at least once. I don’t think I would like it either.

    This chicken is delicious and so easy. I made the sauce the first time. It was delicious, but the chicken doesn’t need it. We used it for our broccoli. I used provolone cheese and only once slice of ham on each breast. I hate pounding chicken, so cutting in half was great. I put 2 slices of bread in my mini food processor and used that on top. So good!

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