"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!!" — CHRSTIE
Watch video tips and tricks
1 1/2 cups
grated Parmesan cheese
1 1/2 cups
Italian-style seasoned bread crumbs
skinless, boneless chicken breast halves
white Zinfandel wine
sliced fresh mushrooms
shredded Monterey Jack cheese
This stuff was good I did a little differnet I did chicken broth instead of wine the broth went real well with the mushrooms and when the chicken was done i added more cheese and put it back in oven for 4 min to let melt I served it with mushroom rice green beens and cresent rolls everybody loved it.
I just wanted to say that I made this dish and found the flavor to be terrible, so this is a warning to people who don't like white wine, YOU WILL NOT LIKE THE FLAVOR OF THE CHICKEN. Other than that, it was easy and the chicken was very juicy.
This recipe has potential. The cheese/egg/bread crumb breading was delicious and the chicken turned out very very tender. However, I would recommend using a drier wine (like chardonnay or other white) instead of white zin as the sauce was a bit too sweet. Or I might mix half wine with half chicken broth. I also added a lot of garlic and extra mushrooms which helped. I didn't add the full 3 cups of cheese as I thought that was excessive. I would also recommend adding a bit of cornstarch or cooking the mushroom/wine sauce for 10-15 minutes to let it thicken, and possibly adding some chicken boullion for flavor.
This recipe is pretty good.I have one sugestion which add the wine and mushroom sauce after cooking because the sauce makes breaded items suggy or add one third first and add rest of it later.thank you.
My husband and I just loved this recipe. We don't drink Zinfandel, so used Chardonnay. Will definitely have this on a regular basis.
My husband and I loved this recipe. I made enough to send to a couple who frequently shares prepared food with us. I was confident that they would like this dish after my husband and I had the first portions of the recipe. It is a winner!
I followed the recipe - except that I used 6 good sized pieces fo chicken. I put 3 peices each into 2 baking dishes and had enough to share with my neighbors. *** This note was added after I made this dish the second time. The first time I made this was great...the second time mine came out soggy as others have mentioned...I believe I got over-confident maybe used too much liquid, or I had juicier chicken and mushrooms - so I would recommend cutting the liquids a bit. (You can always add more if your dish appears to be on the dry side when you check it, but heat the liquids in the microwave before adding so that you don't slow your cooking process.)
Very good and easy. A nice twist on the usual baked chicken. Texture and flavor were lovely, I would make two changes. Next time, garlic bread crumbs, and sauteed onions (or garlic) or both along with the mushrooms. A bit of extra kick would make this satisfying dish even more impressive. Thanks!
This recipe is great! My whole family loves it!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Supreme IV
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 468
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
This cheesy chicken and rice casserole stars salsa, sour cream, and mushrooms.
See how to make an easy weeknight chicken dish that's a 5-star favorite.
See how to make a quick-and-easy, creamy chicken casserole.