Chicken Supreme IV

44 Reviews

Prep: 15 min
Cook: 40 min
Ready In: 55 min

“Breaded chicken breasts are sauteed until golden, then baked with Jack cheese, mushrooms, and a white wine sauce. This delicious chicken dish was taught to me by my mother. It calls for white Zinfandel wine, and has an amazing flavor. It is guaranteed to be one of your favorites, too. This dish goes well with asparagus, and some kind of pasta side (we like to make angel hair pasta with garlic herb butter). Enjoy!!” - by CHRSTIE

Ingredients

1 1/2 cups grated Parmesan cheese
3 eggs, beaten
1 1/2 cups Italian-style seasoned bread crumbs
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
2 cups white Zinfandel wine
2 cups sliced fresh mushrooms
3 cups shredded Monterey Jack cheese

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Original recipe yields 4 servings

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition

Amount Per Serving (4 total)

Calories
977 cal
49%

Fat
52 g
80%

Carbs
34.6 g
11%

Based on a 2,000 calorie diet

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Reviews (44)

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AnneMo

Feb. 9, 2004

"This recipe has potential. The cheese/egg/bread crumb breading was delicious and the chicken turned out very very tender. However, I would recommend using a drier wine (like chardonnay or other white)..." See more instead of white zin as the sauce was a bit too sweet. Or I might mix half wine with half chicken broth. I also added a lot of garlic and extra mushrooms which helped. I didn't add the full 3 cups of cheese as I thought that was excessive. I would also recommend adding a bit of cornstarch or cooking the mushroom/wine sauce for 10-15 minutes to let it thicken, and possibly adding some chicken boullion for flavor."

MBLAKELY

Jun. 17, 2003

"This stuff was good I did a little differnet I did chicken broth instead of wine the broth went real well with the mushrooms and when the chicken was done i added more cheese and put it back in oven f..." See moreor 4 min to let melt I served it with mushroom rice green beens and cresent rolls everybody loved it."

AMBERLEENA

Sep. 10, 2003

"I just wanted to say that I made this dish and found the flavor to be terrible, so this is a warning to people who don't like white wine, YOU WILL NOT LIKE THE FLAVOR OF THE CHICKEN. Other than that,..." See more it was easy and the chicken was very juicy."

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