Reviewed: Jul. 10, 2006

Great recipe! I wouldn't consider this one quick, as it took 45 minutes to fry all the chicken strips to a golden brown in my giant skillet. But the result was worth the time. The chicken was moist and flavorful. I served it to my kids before adding wine, but my husband I loved the wine sauce. It did require quite a bit more than 1/2 cup of parmesan, too.

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jaws

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Reviewed: Jul. 7, 2006

Hmmm. Hmmm. Good! (with a few variations). I dipped the chicken in a combination of parmesan cheese, Italian bread crumbs, pepper and a dash of Accent seasoning. When cooking in the wine, I added minced garlic and a jar of mushrooms (with the mushroom juice). This was excellent!! Husband LOVED it!! This will become a regular meal in our household. =)

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KSchillaci

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Reviewed: Jun. 30, 2006

YUM YUM! My husband loved this dish! After the chicken was brownand I added the wine and minced garlic. The Parmesan cheese gave it a wonderful taste. As a side dish, I made mixed veggies sauted in garlic butter. It was a great dinner! My husband went back for seconds!

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Beknown

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Reviewed: Jun. 28, 2006

Oh my goodness!!! I received the recipe by email today and tried it...the only thing i changed was the type of chicken and the amount of chicken...I used legs, thighs and wings and it was delicious

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Ms. Vanilla

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 27, 2006

I really wanted to try this recipe, however, I didn't have any wine. I am writing this review in case others want to make it but don't have wine. We made the recipe without the wine nad it was fabulous. Obviously the dish will be quite different looking without the wine, but it will be great tasting. We added quite a bit of minced garlic to enhance the flavor and loved it.

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abedog

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Reviewed: Jun. 27, 2006

This was made a few nights ago by my friend's dad. It was SO good. I've become a member because of this recipe and have already saved it to my own recipe book! A great option for people with celiac disease who still want a sort of 'breaded' chicken.

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VG

Cooking Level: Intermediate

Living In: Sudbury, Ontario, Canada

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Reviewed: Jun. 27, 2006

I followed the recipe exactly, but before I added the wine, my husband tasted the chicken and loved it. This makes a great finger food with a Vidalia Onion Dressing dip. I'll make this again.

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VER

Home Town: Pass Christian, Mississippi, USA

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Reviewed: Jun. 26, 2006

I used only 2 chicken breasts, 2TBSP butter, the same amount of wine, but a whole cup of parmesan cheese! Sauted til golden then added the wine, but did not cover. Turned the heat down to low and before 20 minutes was up, everything was done. The chicken fingers were much crisper this way and the flavor was delicious.

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DECAR48

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Reviewed: Jun. 25, 2006

My boyfriend loved this recipe. I thought it was very good, but missing a little something. I used chicken tenders instead of breasts. I coated them with flour before dipping into the eggs, then I coated them with the parmesan cheese that I had mixed in some garlic powder and italian seasoning. I added a can of sliced mushrooms while it simmered in the white wine. Next time, per suggestion, I will also add crumbled bacon. Good recipe, thanks!

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wovillton

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Living In: Greenville, Michigan, USA

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Reviewed: Jun. 23, 2006

I read every review and followed suggestions and yet this still did not turn out good for me. I think I might have put more P. cheese on than recommened. I'll keep the recipe around and try again.

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Jun. 23, 2006

I dried the chicken, coated with flour, added 1/4 cup of panko crumbs to the parmesan along with some herbs. Sprinkled a little lemon juice and cooked till crispy on both sides & done. Made the sauce in a separate pan. I doubled the wine, added garlic & a pile of sliced crimini mushrooms till the sauce had reduced to half. Like someone else suggested, I didn't want to make crispy chicken soggy in a sauce, hence the 2 pans. The coating stayed intact this way too. The end result was great and a repeat request from my husband. The rating reflects the original recipe, which would have been pretty bland for our taste & soggy.

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mama toto

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Jun. 23, 2006

People, people, people. Wet chicken, dredge in flour, dip in egg, roll in breading - everything sticks.

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TAG

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 23, 2006

I made this exactly as the recipe was written and it was great. I used hand grated (from a block) of cheese, and used a large grate. The cheese stays on the chicken in the pan if you be sure to use a non stick skillet, and keep the pan hot, and DO NOT touch the chicken once you put it down until it is completely ready to turn. Next time I will add some crushed garlic.

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LoveGod

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Reviewed: Jun. 22, 2006

YUM! This was so good! Even my boyfriend loved it and he is very picky. I did make some changes, though. I followed the advice of others and added some bread crumbs and seasoning (dried basil, oregano and salt). I didn't cut chicken into strips, just pounded it out some. I also coated the chicken in flour before dipping in egg and a bread crumb/parm mixture. I fried the chicken first in some veg. oil and then finished baking in a 350 oven for about 25/30 minutes. I made the wine sauce on the stove with two whole cloves in the wine and butter. I also added some flour to thicken the sauce. I used a little more wine too, Pinot Grigio, about 3/4 of a cup and I let it reduce with the garlic and butter. The result was awesome! Very cruchy coating and a great sauce. Served with white rice and corn on the cob!

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Lindsey

Cooking Level: Intermediate

Home Town: Blissfield, Michigan, USA

Living In: Dewitt, Michigan, USA

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Reviewed: Jun. 22, 2006

I have enjoyed this recipe over a bed of sauteed spinach and topped with sauteed mushrooms!! So good you want to slap yourself! One of my husbands favorites.....and so easy on a work night!

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Pamela TJ

Cooking Level: Expert

Home Town: Windsor, Connecticut, USA

Living In: Fountain Valley, California, USA

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Reviewed: Jun. 22, 2006

I also make this with the changes listed about the breading, double the wine and add a little half and half or whipping cream to the sauce. It makes a nice change. Sometimes I add some fresh lemon juice. Great recipe with modifications!

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Gayle

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2006

I've made this before, as "Bird of Paradise," and made these changes to add a little more flavor: sprinkle dried basil, oregano, and black pepper into the parmesan cheese before coating; add 4 cloves of crushed garlic to wine during the simmer time; and add 10 ounces Baby Bella mushrooms, halved, during the simmer portion. With these changes, I rate it 5 star.

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Sara

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Reviewed: May 1, 2006

the chicken was great! the only change i made to it was after it was done cooking, i threw it into the broiler for 5 minutes for a crispier outside. very tender and tasty. :)

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toni

Cooking Level: Beginning

Home Town: South Plainfield, New Jersey, USA

Living In: Highland Park, New Jersey, USA

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Reviewed: Mar. 28, 2006

The flavor of this dish was great. The cooking method, on the other hand, confused me: why go to all the trouble to bread the chicken and get a crispy crust only to add wine to the pan and make it soggy? I would sautee the chicken using vegetable oil, transfer it to a sheet pan in a 300 degree F oven to keep warm, and then make the wine-butter sauce for its rich flavors. Nice, simple chicken dish.

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Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 13, 2006

My family really liked this. I dried the chicken, coated in seasoned flour, then dipped in the eggs. I added some breadcrumbs to the parmesan. No problem with the coating sticking. I added more wine than suggested too.

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Bev

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