Reviewed: Sep. 5, 2006

This was so simple to prepare that I wasn't expecting it to be very exciting. However, my husband and I raved about it. Really moist and delicious. Definitely a keeper.

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jenersen

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Reviewed: Aug. 23, 2006

Amazing!!! My picky husband even agreed this was a keeper. I doubled the amount of sauce and tossed the sauce and chicken with linguine noodles. I made this a second time for company, and everyone raved about it. This recipe is an absolute keeper!! Thanks!

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noahsark

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Reviewed: Aug. 12, 2006

I made this using suggestions from previous reviews - flouring, using olive oil, and adding spices to the cheese. WhatI also should have done was add chicken broth to the sauce... it was just too thin and there wasn't enough. Overall, I would make again but with tweaks.

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monisha

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Reviewed: Aug. 12, 2006

Loved it, loved it, loved it! I'm a vegetarian, so we used frozen meatless "chicken" strips. Paired with egg substitute (no beating), these shortcuts made the prep time lightning fast. I skipped the sauce, however, because it looked like melted butter. I'm with you, JDVMD; would definitely make this again in a second.

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Aug. 9, 2006

Very good. Used 1/2 butter,1/2 olive oil. Added garlic as well. Flouring the chicken first is a must. With a few changes this could be a potential 5.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Aug. 9, 2006

Very quick and easy. I used the entire chicken breast instead of strips. I also added italian seasoning, garlic powder, onion salt, and basil to the parmesean. My husband loved this and said it was one of my best meals yet.

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JNC724

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Reviewed: Aug. 5, 2006

As written, 4 stars, but thanks to previous reviews I made changes and it was a 5. Thanks to all.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jul. 30, 2006

Using other suggestions I did the following: 10 chkn tenders, 1 c parm, 1/2 c seasoned breadcrumbs, dredge flour-egg-parm/crumbs, a little evoo first in skillet then put butter in, after browning keep warm in oven, add 1/2 c ckn broth to sauce and serve separate. My family loved it. Glad I served the sauce separately so that my youngest would eat it. Using the tenders it looks like chicken fingers so it's not the nicest presentation if you plan to serve to guests. Great flavor with the sauce!! Use some cornstarch to thicken a bit. I would suggest sliced breasts for guests. I served with Green Beans with Cherry Tomatoes - nice combo.

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Jane

Living In: Oceanside, California, USA

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Reviewed: Jul. 30, 2006

Delcious. The kids went nuts over this. I pounded the breasts and didn't bother cutting into tenders. I did need more parmesan. I also mixed the cheese with some plain bread crumbs. Would make this again in a second.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 28, 2006

A real keeper! I cut the chicken crosswise into chunks rather than strips, dusted with flour seasoned with salt & pepper, then into the egg and finally into the parmesan I seasoned with garlic and onion powders. They browned beautifully in mild olive oil and finished, covered with foil in the oven that I had pre-heated to 350 and then turned off. I I kept the sauce separate and drizzled it over the chicken at serving time, with rice and green onion as a side. For the kids I made a creamy bbq-hickory dipping sauce that went over really well. Thanks, I really enjoyed it and I'm going to make it again substituting the chiken with fresh walleye/pickerel.

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kathleen

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Jul. 26, 2006

This recipe is fantastic! I love that it is easy and the kids love it too. Just make sure you use a non-stick pan!

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Sarah V.

Cooking Level: Intermediate

Home Town: Windham, Connecticut, USA

Living In: Norwich, Connecticut, USA

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Reviewed: Jul. 25, 2006

We liked this one. It is similar to a "lite" chicken francaise recipe I have had for years. I halved the amount of chicken but used breading and sauce as recipe states. Dipped the chicken in 1) parmesan 2) egg 3) Italian-seasoned bread crumbs (only had plain but added Italian seasoning and lots of garlic powder) 4) egg again 5) parmesan again; the parmesan stuck better doing this. I then browned the chicken until coating was golden & crisp, then placed it in a covered baking dish on 300F for 30 minutes. While it baked, I added butter & chardonnay to the skillet, with the brown bits from the chicken, and simmered. I also added the juice from half a lemon. Plated the chicken and drizzled the sauce over it. Very nice flavor.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 25, 2006

This chicken was exellant. Will definitely make again. I did flour the chicken first and added italian seasoning to cheese. I didn't have parm so I used romano. Very yummy, thanks.

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L. McK

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Reviewed: Jul. 25, 2006

Very easy and tasty receipe. The only modification I made was to dip the chicken in flour, then egg and finally dip in the parmesan cheese. Will make again. Definitely a keeper. Thank you!

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LORRAINEDEER

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2006

I used 3 large chicken breasts & cut them into thirds. After reading other reviews, I added 1/2 cup panko crumbs to the parmesan cheese to make sure I had plenty of breading, and it was just right. I added 1 T fresh minced rosemary to the breading. The breading only came off a couple smaller pieces, but that was because I moved them before they were completely browned. I sampled the sauce after the wine had simmered awhile and decided it was a bland & a little tart, so I added 1 t garlic powder and 1 T brown sugar to the sauce. I'm glad I did, because the brown sugar carmelized and added a nice flavour to the chicken. My husband wants me to make it again, said it was very tender and he liked the added sweetness and the crust.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 20, 2006

This was very good, and my family really enjoyed it. I first floured my chicken in a mix of flour, salt, pepper, garlic powder and paprika. Then I dipped the flour in egg, then dipped in a blend of parmesan cheese, italian seasoning, pepper and garlic powder. I then followed the recipe, but wish I added more wine because it all soaked up pretty quickly. I only had thin cut breasts, and they turned ouut very tender. Thank you for sharing!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Jul. 14, 2006

With the changes I made to this it is over 5 stars. First I used chicken tenders. I followed others suggestions and rolled the chicken in flour then in the egg then in a mixture of parm and seasoned breadcrumbs. Then I fried in some EVOO. I took it out of the pan and put it in the oven to keep warm (as suggested by another). Then I put a little less butter in the pan than called for and cooked some diced sweet onions, 3 cloves of garlic and sliced mushrooms. Then I added the wine and about 1/2c of chicken broth. I served the chicken on top of rice pilaf and poured the sauce over top. I thought that it was out of this world! I don't usually cook with wine....now I know what I am missing!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Jul. 14, 2006

as written, a 4, but with changes, I couldn't keep my hands out of it. This would be a great way to make chicken fingers for the kids, but could easily be done in the oven and forget the wine. I used shredded parmesan and romano and was afraid if I just sauteed that way, it would stick after melting so rolled them in a combo of parm and romano, then in egg and into Italian bread crumbs. The coating stayed on nicely, and after browing removed and sauteed sliced vidallia, 4 cloves garlic then deglazed w/the white wine and also added equal part chicken stock. Returned the strips to the pan (after I had had a 'few'. The strips alone were wonderful and crispy)and simmered. This made a nice brown sauce that I served over angel hair. With the changes this had an incredible taste. My husband loved it. Next time I will forgo the frying of strips and do the breasts in the oven then proceed w/recipe. I think the wine alone would not create enough sauce to put over much of anything. Thanks for this great recipe that can be tweaked to suit all tastes.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jul. 13, 2006

Several reviewers had some really good points. Firstly, "VG"; excellent comment about people with Celiac problems. This recipe is the perfect solution. Secondly, "Val", loved your idea of making this an appy with a vidalia dip. My mouth is watering. Thirdly, "Doughgirl" had a good point about going thru the trouble of making the chicken crispy and then adding the liquid and make it soggy. This dish would have been wonderful even without the wine, but I did use it and we loved it. I meant to buy boneless and skinless thighs, however, I mistakingly purchased skinless only. After frying, I finished the dish off in the oven. I floured my chicken before the egg dip and seasoned my parm with onion/garlic powders, Italian seasonings, parsley and a bit of cayenne. Next time, I'll probably make this an appetizer or serve this very tasty dish with the sauce on the side. Thank you Mayra for a submission my gang really enjoyed!

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