This recipe for chicken breast is really straightforward and great for any occasion. complements white rice or spaghetti wonderfully. Here’s the command: grin while serving!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 skinless, boneless chicken breast halves – cut into strips
- 2 eggs, beaten
- ½ cup Parmesan cheese
- 1 pinch salt
- 1 pinch ground black pepper
- ½ cup white wine
- 4 tablespoons butter
Instructions
- 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).
- 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
Reviews
Excellent! My family loved it. The chicken was flavorful and moist. I did make sure the chicken was very dry and also took the advice of dipping it in flour before the egg. I would make this for friends and feel confident that it is delicious and they will love it.
This was excellent. It was fast, easy and most importantly, tasty!
Very Good. I did change the wine flavor to pineapple flavor white. Threw in a hint of fruity flavor.
I’ve made this dish twice and am amazed at the result! The recipe and prep are so simple, and the result is a tender, flavorful chicken. The second time I made it I coated the chicken pieces in flour before dipping in the egg, and I added 1/4 cup of breadcrumbs to the parm before coating the chicken. No leftovers from this dinner!
Delicious! Served with rice and greenbeans, the family loved it , and said I should always make chicken that way.
I loved it!And so did my husband.Definitely keeping this recipe
I wish I had read the reviews first, because I had a problem with the Parmesan sticking to the chicken. Also, I would eliminate the extra salt. Otherwise, it was delicious and easy!
It’s a keeper! I cut breasts in three strips each breast. I dipped in flour as others suggested and then dipped in eggwhites and parmesan. Fried until golden, removed from pan while adding wine and scraping bits off bottom of pan. Put chicken back in and added mushrooms. Chicken stayed crispy and the sauce was delicious. Served over rice with a garden salad.
I made this just as the recipe states, and it was so good. Even my picky 4 and 7 year old loved it and went back for seconds.
I made this last night. Prep time for me took a bit longer but turned out great. Took bits and pieces of some of the reviews I read and came up with a winner!
Very bland even with added basil and oregano. It was ok…not exceptional.
floured before egg dip. added basil, oregano, and garlic salt to parmesan cheese blend. added less wine to keep crispiness on chicken. served over pasta; sauce consisted of sauted mushrooms with a can of cream of chicken ( all seasonings added in as well)
I cannot rate the original recipe, as I made changes. Sliced fresh Baby Bella mushrooms, sauteed with minced garlic, in coconut oil until browned, removed from pan and cooked the chicken as directed (chicken dredged in flour with Salt & Pepper, garlic powder and a little italian seasoning, then dipped in milk and egg, then coated with 1/2 &1/2 fresh paremsan cheese and italian bread crumbs.) Added mushrooms and garlic along with wine (I useda carolina scuppernong blush) and simmered for 30 minutes. Then used 1/2 -1 cup of chicken broth and about 1/2 cup heavy cream to make a Wonderful sauce. Let that simmer for a few more minutes to thinken and serve over pasta. **If you bread the chicken then place it in the freezer for 1/2 an hour, the coating sticks better. I have made this 2x’s already and plan to do so again for company this weekend!
Made it as presented and loved it. Has been on my make~it soon list for a year. Used a good quality cheese. Flavor incredible. Dont think creator was intending for it to be fried chicken so no need to take chicken out to make the sauce. As an aside? I think it is cool that people experiment but dont understand why allrecipes lets photos that dont really represent the dish show..it should be creator’s pic. It is showing up for me with mushrooms. Huh?
Really good dish that was pretty easy to make. I did a few adjustments — nixed butter and used OVOO instead. Sauteed onions, garlic, and shitake mushrooms beforehand, and added it once the chicken was simmering in white wine (pinot grigio). Probably ended up using about half a bottle, since the wine seems to cook off pretty quickly. Also, for the crusting, instead of using parmesan cheese, I used gruyere, and made my own bread crumbs using toasted bread (blended it up into bread crumbs), pepper, parsley, oregano, and salt. Came out delicious!
I make this chicken whenever I have friends/family over. My boyfriend requests it all the time. GREAT recipe. I would give it 10 stars if I could!!
this was absolutely delicious, both myself and the boy thought it was a quick and easy dinner and it made the whole house smell amazing. i didn’t change a thing with the recipe and will definitely make again!
I’ve made this a couple of times (no modifications) and it’s AWESOME!!!!
Very yummy recipe. We halved the recipe, and the chicken filled a decent size skillet, so I would think that you would need a really large skillet in order to accommodate 4 chicken breasts. Really wouldn’t change a think about the recipe. Just served with some veggies, but will serve over pasta next time around.
Like others, I lightly floured the chicken to make the coating stick to it well (and it did). Delicious, and the liquid was great on the basmati rice that accompanied.
My entire family raved about this dish. I removed the chicken and reduced the sauce a bit to thicken. Delicious!