Ingredients for Chicken Parmesan With Mushroom Rosemary Sauce And Steamed Broccoli
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 9 tablespoons butter
- 2 cloves minced garlic
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- 1 cup cooked refrigerated polenta
- ¼ cup plain flour
- Enough olive oil for deep-frying
- 8 ounces sliced Oyster mushrooms
- 8 ounces sliced Cremini mushrooms
- 8 ounces sliced Button mushrooms
- 2 tablespoons fresh rosemary leaves
- dry white wine
- sour cream
- dijon mustard
- 1 head fresh broccoli
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 cup heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Parmesan With Mushroom Rosemary Sauce And Steamed Broccoli? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken Parmesan With Mushroom Rosemary Sauce And Steamed Broccoli
- **Prepare the Chicken Parmesan:** Preheat oven to 350°F (175°C). In a shallow dish, combine 1 cup breadcrumbs, ½ cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley.
- **Make the Garlic Butter:** Melt 4 tablespoons butter in a saucepan over medium heat. Add 2 cloves minced garlic, 1 teaspoon Worcestershire sauce, and ½ teaspoon dry mustard. Stir well.
- **Coat the Chicken:** Dip 4 boneless, skinless chicken breasts (about 1.5 lbs total) in the garlic butter mixture, ensuring they're fully coated.
- **Bread the Chicken:** Press the breadcrumb mixture onto each chicken breast, ensuring it adheres well.
- **Bake the Chicken:** Place the breaded chicken breasts in a shallow ovenproof dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a toothpick.
- **Prepare the Polenta:** Cut refrigerated polenta (about 1 cup cooked) into triangles.
- **Fry the Polenta:** Toss polenta triangles in ¼ cup flour, shaking off excess. Deep-fry in hot oil (350°F/175°C) until golden brown. Drain on paper towels and keep warm.
- **Make the Mushroom Rosemary Sauce:** Melt 4 tablespoons butter in a large saucepan over medium heat. Add 8 ounces sliced mushrooms and 2 tablespoons fresh rosemary. Cook, stirring, for 2 minutes.
- **Finish the Sauce:** Stir in 1 cup heavy cream, ½ cup grated Parmesan cheese, salt, and pepper to taste. Cook, stirring, until the mushrooms are tender and the sauce has thickened slightly.
- **Steam the Broccoli:** Cut 1 head of broccoli into florets. Steam until tender-crisp (about 5-7 minutes). Toss with 1 tablespoon butter, salt, pepper, and 1 tablespoon lemon juice.
- **Assemble the Dish:** Place a fried polenta triangle on each plate. Top with a chicken parmesan breast, drizzle with mushroom rosemary sauce, and garnish with steamed broccoli.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
35g
Fat
155g
Carbs
16g
