The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Dec. 4, 2008
Wonderful! Serve with mushrooms and pasta--delicious!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Dec. 2, 2008
I followed the suggestions of other reviewers and made the chicken first then took it out and made the sauce seperate. The sauces was great drizzeled over the chicked. I served this with stuffed bell pepers. Great dinner. thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 30, 2008
Absolutely amazing! You need to make sure and dry the chicken thoroughly prior to flouring it, other than that just follow directions. I also added about a 1/4 cup of bread crumbs for more texture.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 22, 2008
The taste was good and the chicken was moist, but the cheese came off the chicken and made a soupy mess in the bottom of the pan with the wine. Don't know if I'll bother with this recipe again--but if I do, it definitely won't be as written.
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Home Town: Cleveland, Ohio, USA
Living In: Colmenarejo, Madrid, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 18, 2008
Very yummy! The wine and cooked cheese go so well together. I usually throw in some red bell pepper slices and asparagus or green beans. Serve over pasta and you have a complete meal.
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AMH

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Aug. 14, 2008
very good recipe. it was very well thought out. thanks
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Cooking Level: Professional

Home Town: Deer Park, Texas, USA
Living In: Vilseck, Bayern, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Aug. 7, 2008
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.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed: Jul. 31, 2008
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.
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Cooking Level: Expert

Home Town: Milton, Wisconsin, USA
Living In: Janesville, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed: May 21, 2008
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....
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Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Apr. 3, 2008
Fantastic, fast and easy! I only added a little garlic to the butter. My entire family loved it!
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Cooking Level: Intermediate

Living In: Acton, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Mar. 17, 2008
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".
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Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 27, 2008
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.
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mmr

Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 24, 2008
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Dec. 14, 2007
Yummy! Thanks for a nice alternative.
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Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 12, 2007
Loved it! Just don't use the salt on chicken. Parmessan cheese is salty enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 4, 2007
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!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 20, 2007
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.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 4, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jun. 29, 2007
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.
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Cooking Level: Expert

Home Town: Plant City, Florida, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: May 3, 2007
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.
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Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada
Living In: Thunder Bay, Ontario, Canada

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