Ingredients
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1 cup Italian seasoned breadcrumbs
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1/4 cup olive oil
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2 tablespoons butter
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1/4 teaspoon fresh ground black pepper
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2 teaspoons lemon juice (or fresh lemon zest, chopped fine)
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1 cup dry white wine
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1/2 cup fresh parsley, minced
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fresh lemon wedge, optional to serve
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4 boneless skinless chicken breast halves, pounded an even 1/4-inch thick (may use chicken cutlets or tenders)
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1 -2 cup button mushroom, thickly sliced
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8 -10 ounces frozen broccoli florets
Instructions
- Wash chicken (no need to pat dry), and dip in breadcrumbs to coat both sides. Reserve leftover breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat. Add the butter, stir to combine.
- Brown chicken over medium-high heat, about 4-5 minutes per side. Add leftover breadcrumbs, pepper, mushrooms if using, lemon juice or zest, wine, and most of the parsley (reserve a little to sprinkle on the finished dish).
- Reduce heat to low and add frozen broccoli florets.
- Cover and continue cooking another 10-12 minutes or until broccoli is done to your liking.
- Sprinkle finished dish with the reserved parsley, and serve with white wine sauce and fresh lemon wedges.
- Great with a side of rice pilaf or creamy mashed potatoes--for an extra yummy indulgence, drizzle my Easy Cheese Sauce over the broccoli. Enjoy!