Quick Chicken And Wine

Quick Chicken And Wine

188 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Mayra Martinez
Recipe by  Mayra Martinez

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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

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Reviews (188)

Rate This Recipe
CHRYSIS
370

CHRYSIS

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, dip in a little bit of flour before dipping in the egg. This will make any crust stick, unless you're boiling the chicken. Don't know why some people don't include it as part of the recipe.... It worked in this recipe, which is really tasty with a fun flavor. We'll be making it again! I'd also suggest using cutlets instead of cutting strips, and eliminating the salt.

Sara
252

Sara

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.

Lindsey
197

Lindsey

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 1.1 g
  • < 1%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 142 mg
  • 47%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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