Recipe Background
Supreme Chicken: Parmesan-breaded chicken in a wine-infused sauce, perfect for special occasions.
The first time I made Supreme Chicken, it was for my uncle’s retirement dinner. He had spent four decades in a fast-paced corporate job. This dish was his request—something he claimed tasted like the leisurely meals he missed during his busy career. With chicken breast halves snugly breaded in parmesan and seasoned crumbs, the recipe brought together the comforts he craved. I relished how the grated parmesan clung to the chicken, forming a crisp layer that sealed in the juiciness. The cooking process lent itself well to storytelling as the mushrooms sizzled, slowly blending with the aromatic wine as they softened.
The evening was a symphony of flavors. I poured a generous slosh of white Zinfandel into the skillet, allowing it to mingle lovingly with the browned bits. Every wooden spoon clink on the pan created a rich sauce that would later envelop the Monterey Jack-covered chicken in a cheesy embrace. I learned quickly, through trial and error, to cover the dish tightly with foil—an essential step for tender results, ensuring the oven’s warmth kissed every part of the chicken. Seeing my uncle’s eyes light up with every bite, I felt an immense joy. The dinner was not just a meal, but a heartfelt tribute to a career well-spent, with every flavorful note resonating with his journey.
A little tip, generously grease the baking dish to make transferring the chicken seamless when serving. It definitely makes for a neater presentation. Letting the dish rest just a bit after baking allows the flavors to settle beautifully—an exercise in patience I’ve learned to appreciate over the years.
Ingredients
- 1 1/2 cups parmesan cheese grated
- 3 eggs beaten
- 1 1/2 cups Italian-style seasoned bread crumbs
- 3 tablespoons vegetable oil
- 4 chicken breast halves skinless and boneless
- 2 cups white Zinfandel wine
- 2 cups fresh mushrooms sliced
- 3 cups Monterey Jack cheese shredded
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease a 9x13-inch baking dish.
- Place the parmesan cheese, eggs, and bread crumbs in three separate small bowls.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Dip each piece of chicken into the parmesan cheese, then the egg, then the bread crumbs.
- Brown the chicken on both sides in the hot oil, about 2-3 minutes per side.
- Transfer the chicken to the prepared baking dish.
- Pour the wine into the skillet and use a wooden spoon to scrape up any browned bits at the bottom of the skillet.
- Add the mushrooms and cook until tender, about 5 minutes.
- Top each chicken breast evenly with the Monterey Jack cheese.
- Spoon the mushrooms over the chicken.
- Pour the sauce in the skillet over the chicken.
- Cover the dish with aluminum foil.
- Bake until the chicken is cooked through, registering 165 degrees F when checked with a meat thermometer, and the juices run clear, for about 30-35 minutes.
- Serve warm.
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