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    You are in: Home / Cheese / Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli Recipe
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    Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli

    Average Rating:

    3 Total Reviews

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    • on April 21, 2009

      This meal turned out really wonderful despite the not so clear instructions. More detail is appreciated. I used boneless skinless thighs and less than 400 g of button mushrooms and dried herbs since that is what was on hand. Served the chicken over a bed of spinach cous cous since I was out of polenta/grits. Will make again and can't wait to eat the leftovers.

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    • on March 24, 2008

      My DH made this tonight for me and it was wonderful. We used oyster and shiitake mushrooms, but omitted the polenta. Sauce had a great flavor. We will definetly make this one again! Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2007

      Outstanding! Great flavors, delicious and satisfying. My family all gave this a thumbs up. The sauce is flavorful and really complements the polenta and chicken. I mixed the broccoli into the sauce right before serving. It worked out great. Thanks for posting this recipe. Its a keeper. I'm only sorry that I forgot to take a picture. Next time!

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    Nutritional Facts for Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli

    Serving Size: 1 (503 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 719.9
     
    Calories from Fat 464
    64%
    Total Fat 51.6 g
    79%
    Saturated Fat 31.1 g
    155%
    Cholesterol 130.1 mg
    43%
    Sodium 853.8 mg
    35%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 8.7 g
    35%
    Sugars 8.7 g
    35%
    Protein 18.7 g
    37%

    The following items or measurements are not included:

    chicken fillets

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