Chicken Chablis

Name: Chicken Chablis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 6 boneless chicken breasts, pounded; 3 eggs; 1 tsp. parsley; 1/2 c. Parmesan cheese, grated; 3 Tbsp. milk; Garlic powder and pepper to taste; oil, as needed; bread crumbs, as needed; water white wine; salt & pepper; canned mushrooms

Eats Now Editorial Team · Meat & Poultry

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Chicken Chablis – a delicious recipe with chicken breasts, eggs, parsley, Parmesan cheese, milk, Garlic. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

6 boneless chicken breasts, pounded
3 eggs
1 tsp. parsley
1/2 c. Parmesan cheese, grated
3 Tbsp. milk
Garlic powder and pepper to taste
oil, as needed
bread crumbs, as needed
water white wine
salt & pepper
canned mushrooms

1
Combine eggs, parsley, cheese, milk, garlic powder and pepper and mix.
2
Place chicken in this marinade and refrigerate for two hours.
3
Bread each chicken breast and fry in oil.
4
To the oil remaining from frying, add a little water, wine, salt and pepper, parsley and mushrooms.
5
Pour this mixture over cooked chicken. Serve.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 boneless chicken breasts, pounded, 3 eggs, 1 tsp. parsley, 1/2 c. Parmesan cheese, grated, and more.

Yes, Chicken Chablis falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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