Chicken Parmesan With Mushroom Rosemary Sauce And S

Name: Chicken Parmesan With Mushroom Rosemary Sauce And Steamed Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Parmesan; 4 large skinless chicken fillets; 1 cup breadcrumbs; 1/3 cup grated parmesan cheese; 1 tablespoon chopped parsley; 90 g butter; 2 cloves garlic; 1 teaspoon Worcestershire sauce; 1/2 teaspoon dry mustard; refrigerated polenta; 1/3 cup 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; 2 tablespoons fresh rosemary leaves; 60 ml dry white wine; 125 ml sour cream; 2 teaspoons Worcestershire sauce; 2 teaspoons Dijon mustard; 500 g fresh broccoli; 1 tablespoon butter; 1 tablespoon lemon juice; salt and pepper

Servings: persons

Chicken Parmesan
4 large skinless chicken fillets
1 cup breadcrumbs
1/3 cup grated parmesan cheese
1 tablespoon chopped parsley
90 g butter
2 cloves garlic
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
refrigerated polenta
1/3 cup 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
2 tablespoons fresh rosemary leaves
60 ml dry white wine
125 ml sour cream
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
500 g fresh broccoli
1 tablespoon butter
1 tablespoon lemon juice
salt and pepper

1
Chicken Parmesan: Combine breadcrumbs, cheese and parsley.
2
Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard.
3
Mix well.
4
Dip chicken fillets in butter mixture and place in shallow ovenproof dish.
5
Press crumb mixture on top of each fillet.
6
Bake, uncovered, at 180u00b0C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.
7
Do not over cook the chicken.
8
Polenta: Cut refrigerated polenta in triangles.
9
Toss triangles in flour; shake away excess flour.
10
Deep-fry polenta in hot oil until browned; drain on absorbent paper.
11
Set aside on a plate and keep warm.
12
Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes.
13
Add remaining ingredients; cook, stirring, until mushrooms are soft.
14
Broccoli: Cut broccoli into flowerets and steam until just tender.
15
Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice.
16
Combine well.
17
Plate up: Place a triangle of deep fried polenta on a plate.
18
Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta.
19
And finally add the steam broccoli.
20
Serve immediately.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: Chicken Parmesan, 4 large skinless chicken fillets, 1 cup breadcrumbs, 1/3 cup grated parmesan cheese, and more.

Yes, Chicken Parmesan With Mushroom Rosemary Sauce And Steamed Broccoli 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.

That's it — enjoy your meal!

Chicken Parmesan With Mushroom Rosemary Sauce And Steamed Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions