Parmesan encrusted chicken simmers in white wine and butter for a quick but delicious supper.
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. - 01 Dec 2003 (Review from Allrecipes US | Canada)
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. - 22 Jun 2006 (Review from Allrecipes US | Canada)
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! - 22 Jun 2006 (Review from Allrecipes US | Canada)