recipe reviews for:

Chicken Supreme IV

“Breaded chicken breasts are sauteed until golden, then baked with Jack cheese, sauteed 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!!”

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Reviewed: Apr. 29, 2008

Very nice flavor. I only used one cup of wine - I used Chardonnay instead of the Zinfandel, thought the Zin would be too sweet. This was very nice and very flavorful

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Reviewer:

Mom2JD

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 22, 2008

My favorite baked chicken recipe so far! Great flavor and so tender! Using another reviewers advice I halved the amount of wine, then when spooning the wine sauce over the chicken I didn't pour the remaining sauce over the chicken...and the chicken didn't seem soggy. As a tip be sure to use a spatula to turn the chicken over in the pan. I was lazy and just used a fork on the first one and the breading stuck to the pan. After that I used a spatula and it worked perfectly! A+++

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MDodson

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Reviewed: Aug. 7, 2007

It was excellent. I will try to see if I can change it so it maybe is a little lower in fat (the 3 tablespoons of oil did not cut it for browning the chicken and keeping the bread crumb mixture on it, so we had to use more), but it was excellent. Will make this again

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Randy Finger

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Feb. 12, 2007

This was really tasty. I gave it a 4 because of the sogginess. I did read the reviews and cut back on the liquid to one cup but of course it was still soggy. That being said, it had a great flavor and my family of 6 gobbled it up! I mixed chicken broth with the wine. Next time I'll probably cook the chicken without the wine sauce but thicken it a bit and use it as a gravy. Great recipe - thanks!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Sep. 4, 2006

Good Recipe. Very easy to make. My only aleration would be to use less wine. The jack cheese brings out the acidity in the wine. Also, if I were to use a drier wine, I'm sure it would turn out a million times better. Goes great with Italian Herb Angel Hair Pasta and a green veggie (I like green beans)

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Mitchell

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Reviewed: Aug. 11, 2006

This dish was OK. My friend made it for me a while ago. Hers tasted much better & was WAY more appealing to look at than mine was :) My chicken seemed "soggy" (maybe from accidentally adding too much wine). Served with a side of Parmesan noodles (i.e. Lipton package mix) and fresh steamed asparagus. I don't think I'll make this again, but don't dislike it enough to not eat it if my friend made it for me :) Even though I HATE mushrooms, this was OK (I just picked around them). Thanks anyways!

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Reviewer:

Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jun. 21, 2006

Awesome flavor, didn't have fresh mushrooms at home though, so I substituted cream of mushroom soup, very creamy. Yum.

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Reviewer:

Nicole D.

Cooking Level: Expert

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Reviewed: May 17, 2005

I thought that the breading was really great, but the dish was so soggy when it came out. I wish I could find something like this, just with not so much liquid. It tasted pretty good besides being soggy.

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MISSLOCKSMITH

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Reviewed: Feb. 22, 2005

This recipe is great! My whole family loves it!

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SUMMER241

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Reviewed: Jul. 14, 2004

This was OK....I don't understand why you bread something then stick it in a thin watery liquid to cook?!?! The flavor was decent..I added garlic salt to my chees when I breaded the chicken...OK but probably won't make again...Thanks for sharing!!!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jul. 5, 2004

I gave this recipe four stars because my guests loved it. I thought it was lacking flavor. I added fresh garlic and mushrooms and used Chardonnay wine.

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Teagan

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Reviewed: Apr. 25, 2004

My family raved about it. The only change was - I used gruyere cheese, only because that is what was on hand. They want to try it with the monteray jack. This is on our winners list.

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DIANNE62

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Reviewed: Mar. 5, 2004

Fantastic! I also added chopped onion to the mushrooms. Also, instead of shredding the cheese, I just sliced it about 1/4 inch thick and put it on top of each chicken breast. Turned out great, and will be making it again for sure!!!

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KATHY S

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Reviewed: Feb. 15, 2004

Very bland! I followed a previous suggestion and cooked the mushrooms in the wine for 15 minutes until the recommended 5. The chicken turned out very tender but no flavor and it was really soggy. I'm not sure if pouring the wine over the chicken before baking is such a good idea. I also think you could use any white wine.

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STEPHSLUG

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Reviewed: Feb. 4, 2004

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.

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AnneMo

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Reviewed: Sep. 21, 2003

Excellent! My two-year-old even loved it, and that's the ultimate stamp of approval. I added butter to the mushrooms before I put the wine in for more flavor. Fantastic recipe.

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SunSticker

Cooking Level: Intermediate

Living In: Nitro, West Virginia, USA

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Reviewed: Sep. 19, 2003

Absolutely delicious! I made it exactly according to the recipe and loved it. I stored the leftover chicken with the angel hair pasta, and the flavor of the wine sauce nicely marinated the pasta for another great meal the next day.

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