Reviewed: May 24, 2012

My family and I loved this. I, like others, added some seasoned bread crumbs to the parmesan cheese. Make sure not to add too much because you still want most of the flavor to be the cheese. I first dipped the chicken in flour, then egg, then the parmesan cheese mixture. The only other change I made was to add some lemon juice to the wine and this added some great flavor. I liked how you simmer this for 20 minutes. It really made the chicken moist and tender. Served it with egg noodles and some fresh sautéed zucchini. Will definitely be making this again and even for company!

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Reviewer:

njcooker

Reviewed: Feb. 27, 2012

OK I am one of these reviewers that read reviews and make changes...not giving the original recipe a chance unless people state that it is truly exceptional the way it is. I did cook the chicken the way the recipe stated. It was really moist and filled with good flavor (although I didn't truly measure out the added seasonings) The changes I made were to the wine sauce. My husband requested a white wine sauce dinner which I have never really attempted. I made the wine sauce with the following: fresh garlic (2 cloves sliced) 1 1/2 cup of chardonnay 1 1/2 tbs. butter 2 tbs cream of chicken and Wondra to thicken. It was really good, although I do think that chardonnay (Bare Foot) was a bit on the sweet side. Without the cream of chicken, this would be a great sauce over a shrimp and asparagus over angel hair pasta dish. Anyway, thank you to the reviewers...you are always a great help to making a successfully meal...even my 14 month old loved the chicken (no sauce included of course).

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Reviewer:

VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

Reviewed: Feb. 1, 2012

This is a great recipe! I made some changes: I used pure olive oil to brown the chicken in rather than butter and pecarino romano cheese instead of parmesan. I also used 1 cup of wine and added 3 tbsp of lemon juice to add more flavor. Everyone loved it-we had no leftovers!

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Reviewer:

Melissa 21785

Reviewed: Jan. 29, 2012

Deviated way too far to rate fairly, but as is, which I tried, wouldn't be more than 3 stars.

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Reviewer:

BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

Reviewed: Jan. 26, 2012

I made this last night and was absolutely pleased! I followed the recipe but dipped chicken in flour after the egg as other reviewers recommended. I didn't see a difference with keeping the breading on. So next time may not bother with the flour. I wished I had more sauce though for my rice. Next time I will have to make more!

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Reviewer:

Bettycrocker

Reviewed: Jan. 14, 2012

For a first time ever cook using a pan for chicken instead of grilling this turned out great. Even after forgetting the important step of drying the chicken, (which would make the egg and cheese stick better) this came out tasting great. I definitely recommend cooking with a rice dish and if there is any remaining egg, scramble it after removing the chicken from the pan and mix with the rice to make it a great compliment to the meat.

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Reviewer:

CapnDuckface

Reviewed: Dec. 28, 2011

I really love this chicken. I did have to make a couple changes because I wanted to keep the chicken crispy but still get the flavor of the wine sauce. First I made sure the chicken was super dry to make the coating stick. I also dipped it in flour before dipping it into the egg. I also added some panko bread crumbs to the parmesan before dipping the chicken into it to give it a little more crunch. I cooked it exactly as stated, but instead of simmering it in the wine sauce I put the cooked chicken in the oven and simmered the wine in the juices of the chicken. After about 10 minutes I poured the wine sauce over the chicken and served it right away. I got all the flavor from the wine and the chicken was still crispy. Yummmm.

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Reviewer:

rabarker

Reviewed: Dec. 8, 2011

So this dish is DIVINE with a few changes. Doubled the sauce, using a barefoot chardonnay with 1 stick butter and 4 cloves garlic. Use the other reviews for making the crush stick on chicken. Served with angel hair. Divine.

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