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READY IN 40 mins

Quick Chicken And Wine

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"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

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

4 skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten
1/2 cup Parmesan cheese
1 pinch salt

1 pinch ground black pepper
1/2 cup white wine
4 tablespoons butter

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Directions

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

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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.

—CHRYSIS

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Most Helpful Critical Review

Feb 07, 2004

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.

—CBH10

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249 Ratings

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Jun 22, 2006

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.

—Sara

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Jun 22, 2006

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!

—Lindsey

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Mar 28, 2006

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.

—Doughgirl8

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Oct 23, 2005

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!

—MichelleInPgh

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May 01, 2006

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. :)

—toni

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Aug 25, 2005

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.

—camelsram

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Nutrition

Calories
224 kcal
11%

Carbohydrates
1.1 g
< 1%

Cholesterol
142 mg
47%

Fat
12.2 g
19%

Fiber
0 g
< 1%

Protein
22.9 g
46%

Sodium
297 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Chicken And Wine

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 224
Calories from Fat: 110

% Daily Value *
Total Fat 12.2g 19 %
Saturated Fat 6.8g 34 %
Cholesterol 142mg 47 %
Sodium 297mg 12 %
Potassium 250mg 7 %
Total Carbohydrates 1.1g < 1 %
Dietary Fiber 0g < 1 %
Protein 22.9g 46 %
Sugars 0.4g
Vitamin A 7 %
Vitamin C 2 %
Calcium 12 %
Iron 10 %
Thiamin 7 %
Niacin 103 %
Vitamin B6 29 %
Magnesium 10 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.