Coq Au Vin Rosettes

Coq Au Vin Rosettes

Lose Weight While Still Enjoying Your Favorite
Meals with this Water Hack



  • 1/2 cup Muenster cheese
  • 1/4 cup of Swiss cheese
  • 1/4 cup of Romano cheese
  • 4 oz Cream cheese
  • 2 Chicken breasts
  • 8 Lasagna noodles
  • 4 oz Mushrooms
  • 1 tablespoon of butter
  • 1/4 cup of Diced onions
  • 1/3 cup of White wine
  • 1 teaspoon savory
  • 1/2 teaspoon coarse black pepper
  • 1/4 cup of sour cream
  • 1 tablespoon flour
  • 1/4 cup of cream
  • Slivered toasted almonds


  1. Cut chicken meat into small chunk pieces. In skillet, sautee butter, onion, and mushrooms (about 5 minutes).
  2. Add chicken to onion and mushrooms; cook over medium heat about 5 minutes.
  3. Add wine and savory; Cook for 10 minutes, covered, on medium-low.
  4. Cook noodles as directed and run under cold water. Cut off bottom frill of noodles. Roll noodles, leaving a 2 1/2" center and stand up in casserole dish. Using a slotted spoon, spoon chicken mix into each noodle center.
  5. Dice cream cheese into cubes and add to skillet with wine sauce; heat till melted. Mix together sour cream, cream and 1 tablespoon flour; add to skillet. Stir till blended.
  6. Add cheeses and pepper; stir till melted. Spoon over lasagna rings; garnish with almonds.
  7. Bake at 325 for 20 to 25 minutes.

Until Next Time… Be Well!

Kind Regards,

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