Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli

READY IN: 50mins
Recipe by Chrissyo

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....

Top Review by Wing-Man

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.

Ingredients Nutrition


  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 180°C 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.

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