ID: 730e8437...
An elegant Italian classic featuring tender, thin-pounded chicken breasts pan-fried to perfection and topped with a rich, velvety mushroom and Parmigiana Reggiano sauce. Paired with crispy, rosemary-infused roasted potatoes, it's a restaurant-quality meal made easy for home cooks.
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Butterfly, pound, and season the chicken breasts. → Dredge chicken in seasoned flour and pan-fry until golden brown. → Sauté mushrooms and aromatics, then deglaze the pan with white wine. → Whisk in ice-cold butter and cheese off-heat to create a creamy emulsion. → Roast potato wedges with rosemary and garlic and serve with the chicken.
Butterfly, pound, and season the chicken breasts. → Dredge chicken in seasoned flour and pan-fry until golden brown. → Sauté mushrooms and aromatics, then deglaze the pan with white wine. → Whisk in ice-cold butter and cheese off-heat to create a creamy emulsion. → Roast potato wedges with rosemary and garlic and serve with the chicken.
Analyzing cooking steps...
The butter MUST be ice-cold to properly emulsify and thicken the sauce without breaking.
Wipe mushrooms with a damp towel instead of washing them to prevent them from becoming soggy.
Pounding the chicken to a uniform thickness ensures it cooks evenly and remains tender.
When pan-frying the chicken, do not overcrowd the pan; cook in batches if necessary to get a good sear.
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