Chicken Breast in Parmesan

From: Ringea

On Nov 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!

From: Chef #381389 - Dana van der B

On Nov 4, 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!

From: Dee in WI

On Sep 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!

From: pacificrose

On Apr 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.