Pan Fried Chicken Breasts With Broccoli and Wine Recipe #130969
Elegant enough for company, yet simple enough for weeknight cooking. Sometimes, I add my recipe #271092 over the broccoli. This is my "go to" chicken recipe. I hope you enjoy!
by BecR
50 min | 15 min prep
SERVES 6
- 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
- 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 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).
- Reduce heat to low. Cook chicken uncovered for about 12 minutes, until almost done.
- Add frozen broccoli florets, cover and continue cooking another 10-12 minutes or until broccoli is done to your liking.
- Sprinkle with reserved parsley.
- 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.
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5 stars