Reviewed: Apr. 17, 2007

Eh... it was okay. I don't know that I'll make it again.

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Beth O.

Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA

Living In: Annandale, Virginia, USA

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Reviewed: Apr. 17, 2007

This was okay. I took the advice of other reviewers and floured the chicken before dipping it in the egg and parmesan. The "breading" stayed on, but the flavor was nothing special. I ended up adding some shallots I sauteed separately, then some basil and it was a little better after that.

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GatewayCook

Cooking Level: Beginning

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Reviewed: Feb. 23, 2007

Very nice recipe! Simple, quick and flavourful :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Feb. 21, 2007

Very boring. I won't make this again.

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CHERFER

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 31, 2007

My DH made this for dinner last night and the end result was alright - but nothing incredible. Alot of the parmesan cheese fell off the chicken during cooking and the sauce was a little boring (it was just wine after all). The dish was definitely edible, but we probably won't make it again.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jan. 30, 2007

I loved this! I've gotten into the spices a bit so I added basil to it and it was just amazing. Made for my mom's birthday and she loved it!

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Brandy

Cooking Level: Intermediate

Home Town: Saint Petersburg, Florida, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jan. 14, 2007

Turned out very well, I used the leftover wine-sauce to put on pasta

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Jess51725

Cooking Level: Expert

Living In: Westfield, New Jersey, USA

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Reviewed: Dec. 3, 2006

So easy to make and it tasted fantastic!

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Katie

Cooking Level: Intermediate

Home Town: Louisburg, Kansas, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 1, 2006

Kids and husband liked this, very easy to make and I had all the ingredients on hand. Thanks!!

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BRIDGETINNJ

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Reviewed: Nov. 10, 2006

Absolutely delicious and company-worthy. I substituted olive oil for half the butter and floured the chicken before dipping it in the egg. The whole family liked it and my husband suggested trying it with fish.

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Judy Fine

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Reviewed: Nov. 9, 2006

Watch out for the salt! Overall, excellent and quick, but I think I must have used too much salt and pepper. I will be careful about rolling each piece of chicken in salt and pepper next time!

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Cindy

Cooking Level: Expert

Home Town: Yorklyn, Delaware, USA

Living In: Smyrna, Delaware, USA

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Reviewed: Oct. 31, 2006

Excellent! I added garlic powder to the salt/pepper seasoning. Other than that, followed the recipe exactly and it turned out well. Chicken was very flavorful and juicy. Served with brown rice and veggie medley. Yummy :-)

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AsianFoodExpert

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2006

Super easy and yummy. Thanks for sharing! I liked the idea of serving it with parmesan angel hair, and it was perfect.

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LMIYOSHI

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Reviewed: Oct. 26, 2006

A delicious dish.

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Cyndi's Kitchen

Cooking Level: Intermediate

Home Town: Rock Falls, Illinois, USA

Living In: El Paso, Texas, USA

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Reviewed: Oct. 25, 2006

it's amazing how yummy this is because it's so easy. It was delicious served w/ white wine butter garlic sauce & angel hair pasta!

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Nakina

Cooking Level: Intermediate

Home Town: Constable, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 15, 2006

What a great recipe! The chicken always turns out tasty, and I would even serve this to guests. Recipe is perfect (and easy!) as is.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 4, 2006

As written, this one is a four, but with the recommended changes that I made, definately a 5! I first sauteed some sliced mushrooms and minced garlic in EVOO until just tender, removed them from the pan and then cooked the chicken in butter. I floured the chicken first (with garlic powder, s&p), then dipped in the egg, then in the cheese (combined with italian breadcrumbs). I then added the mushrooms back in while adding the wine. I used a Pinot Grigio as suggested by a quality cook :), and WOW, was this a winner! Thanks so much for the recipe and all of the wonderful recommendations.

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Oct. 4, 2006

This recipe was divine with a couple of alterations!! I dipped the chicken in flour before the egg, and actually rubbed the parmesan into the chicken to help it stick. I doubled the amount of parmesan cheese, and also added some onion powder, garlic powder, and some italian seasoning to give it for some OOMPH, used 4 TBSP of margerine instead of butter, I also put some chicken broth in with the wine, and didn't simmer for very long. I served the sauce as a "dip" to keep from making the chicken soggy. Made a side of rice cooked with my own special recipe, it was absolutely delicious!! Was also very good as leftovers in the chicken won-ton recipe found on this site!!

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rlkohls

Cooking Level: Expert

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Reviewed: Sep. 20, 2006

This was so good and easy. I only used half the butter and I sprinkled shredded parmesan on top when it was finished. Oh and even put some heavy cream in the sauce to make it creamy. I liked this dish so much that I made it twice this week.

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