Ingredients
-
-
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
-
-
100 g butter
-
300 g oyster mushrooms, halved
-
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
-
400 g swiss cremini mushrooms
Instructions
- 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.