Ingredients
-
-
4
-
1
-
1/3
-
1
-
90
-
2
-
1
-
1/2
-
-
1/3
-
-
-
100
-
300
Directions
Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli, This is an entry in the Ready, Set Cook contest of June 2002 I wanted to try a different sauce to serve with polenta instead of the usual tomato sauce So here goes , This meal turned out really wonderful despite the not so clear instructions More detail is appreciated 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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Steps
|
1
Done
|
Chicken Parmesan: Combine Breadcrumbs, Cheese and Parsley. |
|
2
Done
|
Melt Butter in Saucepan, Add Crushed Garlic, Worcestershire Sauce and Dry Mustard. |
|
3
Done
|
Mix Well. |
|
4
Done
|
Dip Chicken Fillets in Butter Mixture and Place in Shallow Ovenproof Dish. |
|
5
Done
|
Press Crumb Mixture on Top of Each Fillet. |
|
6
Done
|
Bake, Uncovered, at 180c For 20 to 25 Minutes or Until the Juices of the Chicken Run Clear When Pierced With a Toothpick. |
|
7
Done
|
Do not Over Cook the Chicken. |
|
8
Done
|
Polenta: Cut Refrigerated Polenta in Triangles. |
|
9
Done
|
Toss Triangles in Flour; Shake Away Excess Flour. |
|
10
Done
|
Deep-Fry Polenta in Hot Oil Until Browned; Drain on Absorbent Paper. |
|
11
Done
|
Set Aside on a Plate and Keep Warm. |
|
12
Done
|
Mushroom Rosemary Sauce: Heat Butter in Large Saucepan; Cook Mushrooms and Rosemary, Stirring, 2 Minutes. |
|
13
Done
|
Add Remaining Ingredients; Cook, Stirring, Until Mushrooms Are Soft. |
|
14
Done
|
Broccoli: Cut Broccoli Into Flowerets and Steam Until Just Tender. |
|
15
Done
|
Then Into a Bowl With the Steamed Broccoli Toss in the Knob of Butter Salt and Pepper to Taste and Lemon Juice. |
