very good recipe. it was very well thought out. thanks

This was good. I didn't like how you get the chicken nice and crusty to let it soak in liquid for a bit, so next time I will remove it and just pour sauce over chicken. Other than that...definately a good dish. Thanks for the post.

I won't make this again. I followed the advice about flouring the chicken first, I added herbs to the parmesan cheese...hubby scraped the crust off and ate the chicken plain.

Easy to make, but still not worth the effort. I did not like the way the coating came off in the pan, and the wine-sauce needs to be thickened. Otherwise, the dish is just too watery. Sorry....

Fantastic, fast and easy! I only added a little garlic to the butter. My entire family loved it!

This was an easy recipe to work using the suggestions from other reviewers. I added garlic to the butter and fresh rosemary and basil to the parmesan cheese. Thanks to Chrysis for the instructions on proper dredging technique as it was a very valuable tip assuring success. After removing the chicken from the pan and placing it in a warm oven I did a wine reduction instead of the method suggested in the recipe. Either way, the chicken was fine without the sauce. I would make it again without the wine and call this dish simply "parmesan chicken".

I'm only giving 4 stars because the original recipe was a little bit plain, but it's a great start and is easily spiced up. As another reviewer suggested, I added some dried basil and oregano leaves to the cheese. I also added a jar of artichoke hearts, drained and chopped, and three cloves of finely chopped garlic to the wine. The artichokes give the sauce a really great flavor. The cheese makes a nice crust which seals in the ckicken juices. My huband and I loved this.

My whole family really loved this recipe. It was very quick (we used chicken tenders instead of breasts. It was full of flavor and went well with just about any side dish!

Yummy! Thanks for a nice alternative.

Loved it! Just don't use the salt on chicken. Parmessan cheese is salty enough.

Great recipe and easy to make. I modified slightly in that I removed the chicken from the pan before making the wine sauce. Also added a can of chicken broth to give the sauce more body. Another nice twist is to melt a little bit of Havarti cheese over the chicken before serving. YUM!!

Pretty good with the following modifications: I floured the chicken before dipping in egg, doubled the parmesan, and mixed in some spices with the parmesan before breading. Chicken turned out very moist and tender. the wine gave it a bit of a citrussy taste, which complemented the salty parmesan and butter.

This recipe had great flavor, but the cheese didn't stay on the chicken. I would make this again but I think I'll bake it next time.

The taste of this dish was superb! I followed this recipe closely, my only addition was some minced garlic right before adding the wine. I can't tell you how awesome this was! I served with white rice. My teen boy loved this as well. This recipe has made it in my personal book. Thanks.

This recipe was great. I dried the chicken, coated it in cornstarch, then egg, then the breadcrumb mixture. I sauted mushrooms, garlic and onions in olive oil then added the wine and simmered. I served the chicken over grated potatoe patties which I fried in olive oil until brown then topped with wine sauce. It didn't get a 5 because my husband and I liked it more than the kids but our kids are picky eaters.