Chicken breasts coated in cheese and breadcrumbs, fried and then baked with mushrooms and wine. This dish works best with a drier rather than a sweeter white wine.
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 for 4 min to let melt I served it with mushroom rice green beens and cresent rolls everybody loved it. - 05 Nov 2002 (Review from Allrecipes USA and Canada)
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) 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. - 04 Feb 2004 (Review from Allrecipes USA and Canada)
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, it was easy and the chicken was very juicy. - 11 Oct 2002 (Review from Allrecipes USA and Canada)