Quick Chicken And Wine

Quick Chicken And Wine

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"This is a very simple chicken breast recipe excellent for any occasion. Goes well with white rice or pasta. Serve with a smile - that's an order!"
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40 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
  2. In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
  3. Reduce heat and add wine. Cover and simmer over low heat for 20 minutes


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 263 Ratings

Most helpful positive review

Here is THE SECRET to making any crust stick to chicken: 1. Make sure your raw chicken is VERY DRY after you rinse it. Many times, this will do the trick. 2. For extra insurance, after drying...

Most helpful critical review

This tasted good, but be sure to use a nonstick skillet to brown the chicken. I didn't and most of the yummy coating stuck to the pan. Despite my poor pan choice, it turned out well. I served it...

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Least positive

Here is THE SECRET to making any crust stick to chicken: 1. Make sure your raw chicken is VERY DRY after you rinse it. Many times, this will do the trick. 2. For extra insurance, after drying...

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 ...

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, o...

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 ...

DELICIOUS!! As suggested by a few reviewers, I dried the chicken very well and then dipped it in flour before the egg and it helped everything stick better. I also added just a tiny bit more wi...

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. :)

very good recipe! My fiance wants me to make this about once a week. The only thing I do different is dip the chicken in flour before dipping in the eggs- it seems to help the coating stick be...

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 l...

So good & SOOOO EASY! I rarely follow recipes or measure... I simply threw some butter & chopped garlic in the skillet. DrY the chicken well!! (VERY IMPORTANT IF YOU WANT THE PARMESAN TO STICK!)...

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