Pan Fried Chicken Breasts With Broccoli and Wine

Ingredients

• 6 boneless skinless chicken breast halves (or chicken tenders)
• 1 cup Italian seasoned breadcrumbs
• 1/3 cup olive oil
• 2 tablespoons butter
• 1/4 teaspoon fresh ground black pepper
• 1-2 cup button mushroom, thickly sliced
• 2 teaspoons lemon zest, chopped fine
• 1 cup dry white wine (fume blanc is good)
• 1/2 cup fresh parsley, minced
• 12 ounces frozen broccoli florets
• cooked rice

Directions

1. 1

   Wash chicken (no need to pat dry), and dip in breadcrumbs to coat both sides. Reserve leftover breadcrumbs.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the butter, stir to combine.

3. 3

   Brown chicken over medium-high heat, about 6 minutes per side. Add leftover breadcrumbs, pepper, mushrooms, lemon zest, wine, and most of the parsley (reserve a little to sprinkle on the finished dish).

4. 4

   Reduce heat to low. Cook chicken uncovered for about 12 minutes, until almost done.

5. 5

   Add frozen broccoli florets, cover and continue cooking another 10-12 minutes or until broccoli is done to your liking.

6. 6

   Sprinkle with reserved parsley.

7. 7

   Serve with a side of brown rice, or pilaf. Easy Velveeta Velvet Cheese Sauce #271092 is tasty over the broccoli, if desired. Makes good leftovers.