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    You are in: Home / Recipes / Chicken Breast in Parmesan Recipe
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    Chicken Breast in Parmesan

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on September 26, 2003

      Delicious chicken recipe...I made this last night for dinner, my husband just went wild over the taste......I didn't have vermouth on hand, so I used dry white wine instead... it still was great!....The lemon gave it such a nice flavour. Thanx for a wonderful recipe Sharlene W :-)

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    • on June 06, 2003

      Excellent! The result reminded us of a French chicken dish where the recipe and notes took more than a page of a hard cover book. This recipe is easy to make, follow the steps for a winning meal. We served it with rice and bread.

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    • on September 30, 2003

      WOW!!! Thank you for making me a star in my kitchen last nite!! Very good, easy recipe that tastes like you've spent hours making it. I took the tip on using dry white wine (no vermouth on hand, either) and it worked wonderfully. I served it over cheese tortellini, and it was an excellent meal. I'll definately be making this one again and again! Thank you!

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    • on November 16, 2009

      This is really good recipe! My sister in law sent it to me but said her and her husband were not too impressed and thought maybe it was the nutmeg. I prepared it pretty much the same with a few changes. I did not have dry vermouth on hand so I used Cooking Sherry istead. I love just about any dish with cooking sherry! I doubled the garlic because we love garlic, and I used 1/2 tsp of nutmeg because of my sister in laws review. I also doubled the lemon juice. I served it over cheese tortelleni like one other user reviewed.. and it was great! My hubby said it was better than Olive Garden! Great Recipe! I will make it again!

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    • on November 04, 2009

      I was looking for something different to make, and this was perfect. Everybody loved it. Instead of the heavy cream, I made a thin white sauce out of a little bit of butter, milk and flour and then mixed it with the pan scrapings. This allowed me to cut back on the cheese a little as well. I also used white wine and it worked out just fine. The nutmeg and the lemon juice really gave this a complex flavor. The whole family enjoyed it with egg noodles. Thanks so much for a wonderful recipe!

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    • on November 13, 2008

      This was awesome!! The whole family loved it. I too, used white wine and omitted the parsley because I had none. Served it over cheese tortellini and it was great! Everyone loved it! Not exactly dietary but still really good. :)

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    • on October 15, 2008

      SUPER DELISH OK. No Vermouth. Read posts, someone subbed white wine. Don't have that either, or apple juice which is listed as a sub for white wine. I was drinking vodka and sprite and thought, why not? Out of nutmeg, too. A sprinkle of allspice did the trick. I added a big red bell pepper and all the "fresh" ingredients came out of a jar or can. Next time I'll double the sauce recipe and work out the next day!

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    • on August 12, 2008

      I have made a lot of recipes with high ratings that turned out so so. Followed this recipe to the T and it turned out wonderful. Finally one that lives up to its ratings!

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    • on April 29, 2008

      This was gorgeous, absolutely loved. I will definitely be making again. All I had was wow, yum, this is so good from my table tonight. Very easy to make, which I love. I served mine over wild rice, which for our taste was perfect. This is definitely a keeper. I agree with other reviews you would never guess it hasn't taken you hours to make. Great post thanks for sharing.

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    • on October 11, 2007

      WOW....This was like another recipe I had tried and liked, but I will definitely be making this one from now on. Very easy, I omitted the nutmeg though, as I am not a fan of that spice. I will try adding more garlic next time as my family LOVES it. An excellent recipe just as it is. Many thanks Sharlene!!

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    • on December 11, 2006

      Awesome, so creamy and so easy to make, very quick, The only wine I had in the house was cabinet sauvignon, and it was sensational, Will be making it when we have guests, it definately tastes like something you would have in a restaurant. Can't wait till I make it with the vermouth. It has the WOW factor.

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    • on April 18, 2006

      This is a great resturant class meal. Very tasty and easy to make. I substituted the vermouth for a cup of white wine and used less parmasan cheese but made up the quantity difference with Tasty chedder. It was a huge hit with the family! I highly recommend this dish. For food of this quality you could pay an arm and a leg at any resturant here in NZ.

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    • on October 16, 2005

      I had the vermouth and it is worth getting some! The flavor was fantastic! Served over linguini and even the kids liked it!

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    Nutritional Facts for Chicken Breast in Parmesan

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 531.1
     
    Calories from Fat 347
    65%
    Total Fat 38.6 g
    59%
    Saturated Fat 23.4 g
    117%
    Cholesterol 193.2 mg
    64%
    Sodium 589.2 mg
    24%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.6 g
    2%
    Protein 41.0 g
    82%
    Detailed Nutrition Values About Nutrition Info

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