Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli
photo by donniestaggs
- Ready In:
- 50mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
-
Chicken Parmesan
- 4 large skinless chicken fillets
- 236.59 ml breadcrumbs
- 78.78 ml grated parmesan cheese
- 14.79 ml chopped parsley
- 90 g butter
- 2 clove garlic
- 4.92 ml Worcestershire sauce
- 2.46 ml dry mustard
- refrigerated polenta
- 78.78 ml plain flour, for dusting polenta
- olive oil, to deep fry polenta
-
Mushroom Rosemary Sauce
- 100 g butter
- 300 g oyster mushrooms, halved
- 400 g swiss cremini mushrooms
- 300 g button mushrooms, halved
- 29.58 ml fresh rosemary leaves
- 60 ml dry white wine
- 125 ml sour cream
- 9.85 ml Worcestershire sauce
- 9.85 ml Dijon mustard
- 500 g fresh broccoli
- 14.79 ml butter
- 14.79 ml lemon juice
- salt and pepper
directions
- Chicken Parmesan: Combine breadcrumbs, cheese and parsley.
- Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard.
- Mix well.
- Dip chicken fillets in butter mixture and place in shallow ovenproof dish.
- Press crumb mixture on top of each fillet.
- Bake, uncovered, at 180°C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.
- Do not over cook the chicken.
- Polenta: Cut refrigerated polenta in triangles.
- Toss triangles in flour; shake away excess flour.
- Deep-fry polenta in hot oil until browned; drain on absorbent paper.
- Set aside on a plate and keep warm.
- Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes.
- Add remaining ingredients; cook, stirring, until mushrooms are soft.
- Broccoli: Cut broccoli into flowerets and steam until just tender.
- Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice.
- Combine well.
- Plate up: Place a triangle of deep fried polenta on a plate.
- Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta.
- And finally add the steam broccoli.
- Serve immediately.
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Reviews
-
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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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!
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>