More Recipes Like This

Related Collections

For Members - JOIN!

Fun and Games

Print This Recipe

Email This Recipe

Chicken Supreme IV

SUBMITTED BY: CHRSTIE

"Breaded chicken breasts are sauteed until golden, then baked with Jack cheese, mushrooms, and a white wine sauce. This delicious chicken dish was taught to me by my mother. It calls for white Zinfandel wine, and has an amazing flavor. It is guaranteed to be one of your favorites, too. This dish goes well with asparagus, and some kind of pasta side (we like to make angel hair pasta with garlic herb butter). Enjoy!!"

RECIPE RATING:

Read Reviews (43)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups grated Parmesan cheese
3 eggs, beaten
1 1/2 cups Italian-style seasoned bread crumbs
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
2 cups white Zinfandel wine
2 cups sliced fresh mushrooms
3 cups shredded Monterey Jack cheese

What to Drink?
	Chardonnay

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

ADVERTISE WITH US

REVIEWS

Reviewed on sep. 10, 2003 by AMBERLEENA

I just wanted to say that I made this dish and found the flavor to be terrible, so this is a... MORE

Reviewed on jun. 17, 2003 by MBLAKELY

This stuff was good I did a little differnet I did chicken broth instead of wine the broth... MORE

Reviewed on jan. 23, 2003 by LTILLEY3435

My husband and I just loved this recipe. We don't drink Zinfandel, so used Chardonnay. Will... MORE

Reviewed on oct. 30, 2005 by HIGHSMITH

My husband and I loved this recipe. I made enough to send to a couple who frequently shares... MORE

Reviewed on feb. 9, 2004 by AnneMo

This recipe has potential. The cheese/egg/bread crumb breading was delicious and the chicken... MORE

Reviewed on apr. 7, 2003 by SONNY YOO

This recipe is pretty good.I have one sugestion which add the wine and mushroom sauce after... MORE

Reviewed on feb. 6, 2004 by Kate Fisher

Very good and easy. A nice twist on the usual baked chicken. Texture and flavor were lovely, ... MORE

Reviewed on sep. 10, 2003 by LISA1966

Too sweet!! It needs a drier wine and I'd suggest one cup rather than two. MORE

Reviewed on feb. 15, 2004 by STEPHSLUG

Very bland! I followed a previous suggestion and cooked the mushrooms in the wine for 15... MORE

Reviewed on jan. 24, 2003 by MOUSIE206

This was a really delicious recipe and wasn't difficult at all. I used white chardonney and... MORE

MORE MEMBER REVIEWS