This is a very simple chicken breast recipe excellent for any occasion. Goes well with white rice or pasta. Serve with a smile - that's an order!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).

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  • In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.

  • Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

224 calories; 12.2 g total fat; 134 mg cholesterol; 232 mg sodium. 1.1 g carbohydrates; 22.9 g protein; Full Nutrition

Reviews (202)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/09/2004
Here is THE SECRET to making any crust stick to chicken: 1. Make sure your raw chicken is VERY DRY after you rinse it. Many times this will do the trick. 2. For extra insurance after drying dip in a little bit of flour before dipping in the egg. This will make any crust stick unless you're boiling the chicken. Don't know why some people don't include it as part of the recipe.... It worked in this recipe which is really tasty with a fun flavor. We'll be making it again! I'd also suggest using cutlets instead of cutting strips and eliminating the salt. Read More
(390)

Most helpful critical review

Rating: 3 stars
02/07/2004
This tasted good but be sure to use a nonstick skillet to brown the chicken. I didn't and most of the yummy coating stuck to the pan. Despite my poor pan choice it turned out well. I served it with plain ziti and a vegetable side. Read More
(25)
277 Ratings
  • 5 star values: 137
  • 4 star values: 99
  • 3 star values: 28
  • 2 star values: 10
  • 1 star values: 3
Rating: 4 stars
02/09/2004
Here is THE SECRET to making any crust stick to chicken: 1. Make sure your raw chicken is VERY DRY after you rinse it. Many times this will do the trick. 2. For extra insurance after drying dip in a little bit of flour before dipping in the egg. This will make any crust stick unless you're boiling the chicken. Don't know why some people don't include it as part of the recipe.... It worked in this recipe which is really tasty with a fun flavor. We'll be making it again! I'd also suggest using cutlets instead of cutting strips and eliminating the salt. Read More
(390)
Rating: 4 stars
02/09/2004
Here is THE SECRET to making any crust stick to chicken: 1. Make sure your raw chicken is VERY DRY after you rinse it. Many times this will do the trick. 2. For extra insurance after drying dip in a little bit of flour before dipping in the egg. This will make any crust stick unless you're boiling the chicken. Don't know why some people don't include it as part of the recipe.... It worked in this recipe which is really tasty with a fun flavor. We'll be making it again! I'd also suggest using cutlets instead of cutting strips and eliminating the salt. Read More
(390)
Rating: 4 stars
06/22/2006
I've made this before as "Bird of Paradise " and made these changes to add a little more flavor: sprinkle dried basil oregano and black pepper into the parmesan cheese before coating; add 4 cloves of crushed garlic to wine during the simmer time; and add 10 ounces Baby Bella mushrooms halved during the simmer portion. With these changes I rate it 5 star. Read More
(264)
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Rating: 5 stars
06/22/2006
YUM! This was so good! Even my boyfriend loved it and he is very picky. I did make some changes though. I followed the advice of others and added some bread crumbs and seasoning (dried basil oregano and salt). I didn't cut chicken into strips just pounded it out some. I also coated the chicken in flour before dipping in egg and a bread crumb/parm mixture. I fried the chicken first in some veg. oil and then finished baking in a 350 oven for about 25/30 minutes. I made the wine sauce on the stove with two whole cloves in the wine and butter. I also added some flour to thicken the sauce. I used a little more wine too Pinot Grigio about 3/4 of a cup and I let it reduce with the garlic and butter. The result was awesome! Very cruchy coating and a great sauce. Served with white rice and corn on the cob! Read More
(208)
Rating: 4 stars
03/28/2006
The flavor of this dish was great. The cooking method on the other hand confused me: why go to all the trouble to bread the chicken and get a crispy crust only to add wine to the pan and make it soggy? I would sautee the chicken using vegetable oil transfer it to a sheet pan in a 300 degree F oven to keep warm and then make the wine-butter sauce for its rich flavors. Nice simple chicken dish. Read More
(128)
Rating: 5 stars
10/23/2005
DELICIOUS!! As suggested by a few reviewers I dried the chicken very well and then dipped it in flour before the egg and it helped everything stick better. I also added just a tiny bit more wine towards the end of cooking time because it cooked away too quickly. This one will make a weekly appearance on our dinner table! Read More
(46)
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Rating: 4 stars
05/01/2006
the chicken was great! the only change i made to it was after it was done cooking i threw it into the broiler for 5 minutes for a crispier outside. very tender and tasty.:) Read More
(42)
Rating: 5 stars
08/25/2005
very good recipe! My fiance wants me to make this about once a week. The only thing I do different is dip the chicken in flour before dipping in the eggs- it seems to help the coating stick better while frying. Also I used white sangria wine and it came out amazing. Read More
(39)
Rating: 4 stars
06/22/2006
I also make this with the changes listed about the breading double the wine and add a little half and half or whipping cream to the sauce. It makes a nice change. Sometimes I add some fresh lemon juice. Great recipe with modifications! Read More
(33)
Rating: 5 stars
08/09/2005
So good & SOOOO EASY! I rarely follow recipes or measure... I simply threw some butter & chopped garlic in the skillet. DrY the chicken well!! (VERY IMPORTANT IF YOU WANT THE PARMESAN TO STICK!) I also added a little bit of Wondra flour to the parmesan for better stick. Worked like a charm! Also-- I used Chenin Blanc which is a bit sweeter than chardonnay... because I had it on hand. I also tossed in some fresh green beans in the last 10 minutes of simmering and IT WAS ALL SOOO GOOD! Thanks for the recipe! Read More
(28)
Rating: 3 stars
02/07/2004
This tasted good but be sure to use a nonstick skillet to brown the chicken. I didn't and most of the yummy coating stuck to the pan. Despite my poor pan choice it turned out well. I served it with plain ziti and a vegetable side. Read More
(25)