Ingredients
- 1/4 c. Parmesan cheese, freshly grated
- 1/2 c. flour
- 1/4 t. red pepper flakes
- 2 - 3 chicken breast fillets, pounded flat
- 1 egg, beaten
- Small handful asparagus, cleaned and quartered
- 1 small round zucchini, cut in large pieces
- 1 red bell pepper, cut in large pieces
- 1 fresh porcini mushroom, sliced
- 1/2 lemon
- 1/4 c. white wine
- 1/2 t. butter
Directions
- Mix together the Parmesan, flour, red pepper flakes and some freshly ground black pepper on a large plate.
- Dredge the chicken through the cheese mix, then through the egg, then through the cheese mix again.
- Carefully place the dredged chicken into a large sauté pan with extra virgin olive oil on medium high heat.
- If your chicken is thin, it will cook very quickly so keep an eye on it. When the first side browns, flip it right away.
- Transfer the cooked chicken pieces to a paper towel lined plate to drain the excess oil.
- Toss the veggies into the still-hot pan and sauté to the desired crunchiness.
- While the veggies are cooking, heat a small sauté pan with some extra virgin olive oil and toss in the sliced porcini.
- A couple minutes before you remove the veggies from the pan, squeeze some fresh lemon juice onto them and give them a good toss or two.
- Once the veggies have been transferred out of the pan, add the wine and butter and lower the heat to medium-low.
- Scrape the good stuff from the bottom of the pan and add the chicken.
- The porcini shouldn't take too long to cook so they may be ready for transfer at this point. What I did was transferred them to the chicken pan so they could soak up a bit of the wine sauce before transferring them to the serving plate.
- Once the chicken, porcini and veggies are plated, give the plate a quick zesting with the lemon.
Sounds great, a dish that maybe you'll make when we come?!:)
ReplyDeleteSee you soon! Mom