"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!" — Mayra Martinez
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skinless, boneless chicken breast halves - cut into strips
ground black pepper
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.
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.
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.
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!
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.
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!
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. :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken And Wine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 110
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