Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli

Recipe by Chrissyo
READY IN: 50mins




  • 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.