This is an elegant but easy dish.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 400 degrees F (200 degrees C).

    Advertisement
  • Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.

  • Heat the oil in a large skillet over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.

  • Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.

Nutrition Facts

600 calories; 19.9 g total fat; 128 mg cholesterol; 401 mg sodium. 49.3 g carbohydrates; 38.9 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/16/2009
was skeptical due to "sparse" ingredients... but made it for 2. Used 1/2 butter & 1/2 olive oil for frying then used brandy/milk to deglaze the pan prior to pouring over chix. sprinkled Parm on top. Baked 45 mins @ 350. Tender moist chix wonderful taste & texture: whisked a little milk into the gravy to stretch over Egg Noodles. Definitely NOT for those who like hot spice/kick... but for those of us who like good old filling comfort food it's an absolute winner!!! But adding your favorite "heat" to kick it up would be E-Z! Might add a touch of dill weed next time... (and there WILL be a next time!!) Read More
(18)

Most helpful critical review

Rating: 3 stars
11/03/2010
The chicken tasted just fine but my sauce curdled during the baking process. Read More
(9)
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/16/2009
was skeptical due to "sparse" ingredients... but made it for 2. Used 1/2 butter & 1/2 olive oil for frying then used brandy/milk to deglaze the pan prior to pouring over chix. sprinkled Parm on top. Baked 45 mins @ 350. Tender moist chix wonderful taste & texture: whisked a little milk into the gravy to stretch over Egg Noodles. Definitely NOT for those who like hot spice/kick... but for those of us who like good old filling comfort food it's an absolute winner!!! But adding your favorite "heat" to kick it up would be E-Z! Might add a touch of dill weed next time... (and there WILL be a next time!!) Read More
(18)
Rating: 4 stars
03/16/2009
was skeptical due to "sparse" ingredients... but made it for 2. Used 1/2 butter & 1/2 olive oil for frying then used brandy/milk to deglaze the pan prior to pouring over chix. sprinkled Parm on top. Baked 45 mins @ 350. Tender moist chix wonderful taste & texture: whisked a little milk into the gravy to stretch over Egg Noodles. Definitely NOT for those who like hot spice/kick... but for those of us who like good old filling comfort food it's an absolute winner!!! But adding your favorite "heat" to kick it up would be E-Z! Might add a touch of dill weed next time... (and there WILL be a next time!!) Read More
(18)
Rating: 5 stars
10/15/2009
Really liked this idea because of the little bit of prep work and I thought I had all ingrediants on hand. I used MelCole's idea and did the butter/Olive oil instead and deglazed the pan w/the sauce as well. I was short about 1/2 cup of milk so I tossed in about 2-3 tablespoons of sour cream while deglazing the pan and it added such a nice flavor. Other thing that changed in mid-prep was I only had bonless chicken tenders not breasts they were still wonderful! But I reduced the cook time from 60mins to about 45 and it was perfect. Didn't have noodles but side of Mac&Cheese went awesome. Definately doing this one again and again and again! Read More
(13)
Advertisement
Rating: 4 stars
02/26/2010
A little bland but if you mix it with some good comfort food it could be a hit with your younger family members. Must cook chicken long enough in the oven to absorb some of the flavors and moisture....really really moist which is fantastic. Will try again but may add some seasoning to pop a little flavor out of it next time. Read More
(10)
Rating: 3 stars
11/03/2010
The chicken tasted just fine but my sauce curdled during the baking process. Read More
(9)
Rating: 3 stars
04/29/2014
I followed the recipe exactly and while the chicken was nice & moist the dish had absolutely no flavor. My 14-yr old asked if I forgot "the seasoning" and then doused it with tons of salt & pepper. Hubby said "well at least the chicken is moist". I was so disappointed - I really wanted to like this dish as it was easy & I could have used another go-to chicken dish:( Read More
Advertisement
Rating: 4 stars
04/16/2018
This is a mild chicken dish. I cut the chicken breasts into medallions and seasoned the breasts before flouring. The sauce had separated on me so I tried whisking the sauce vigorously but it still didn't come out the creamy smooth that I was hoping for. Next time I will pour the sauce in the blender. I cooked the medallions for half the time (30 minutes) and they came out perfect: moist and tender. Added note: my husband just informed me that he took the leftover chicken medallion and microwaved that and the sauce and put it on a hamburger bun. He said it was the best chicken sandwich. Read More
Rating: 5 stars
11/13/2014
Great recipe!! I just added garlic powder. Read More