A CHICKEN RECIPE THAT YOU WILL LOVE AND WILL BE ON YOUR WEEKLY MENU.


INGREDIENTS

5 PIECES OF CHICKEN BREAST
3 TBSP BREADCRUMBS
2 TBSP PARMESAN CHEESE
1/2 TSP BLACK PEPPER
1 TSP GARLIC POWDER
1 1/2 TBSP CHOPPED PARSLEY
SALT

2 TBSP MILK

SAUCE INGREDIENTS

5 BUTTON MUSHROOMS
1 TBSP BUTTER
2 TBSP COOKING OIL
1 CLOVE OF CRUSHED GARLIC
125ML HEAVY CREAM
50ML WATER
1 TBSP PARMESAN CHEESE
METHOD


-IN A BIG PLATE PUT BREADCRUMBS, 2 TBSP PARMESAN CHEESE, BLACK PEPPER, 1 TSP GARLIC POWDER, PARSLEY, SALT, MIX WELL AND KEEP ASIDE.

-PUT MILK IN A PLATE, THEN PAT DRY THE CHICKEN, ONE BY ONE DIP THE CHICKEN IN MILK ON BOTH SIDE SHAKE OFF THE EXCESS MILK, THEN COAT WITH THE BREADCRUMBS MIXTURE ON BOTH SIDES, SHAKE OFF THE EXCESS CRUMBS AND PUT ON A TRAY.

-CHOP THE MUSHROOMS. IN A NON STICK PAN PUT 1 TBSP OF BUTTER, 2 TBSP COOKING OIL, HEAT ON MEDIUM UNTIL HOT, FRY THE CHICKEN UNTIL GOLDEN BROWN ON BOTH SIDE, REMOVE FROM THE PAN, THEN PUT THE MUSHROOMS IN THE SAME PAN, STIR AND COOK FOR 2 MINUTES, ADD SALT STIR AND COOK FOR 40 SECONDS, ADD 1 CLOVE OF GARLIC CRUSHED, MIX AND COOK FOR 30 SECONDS, ADD 125ML HEAVY CREAM,STIR AND ADD 1 TBSP PARMESAN CHEESE, COOK FOR 3 MINUTES,ADD THE CHICKEN, COOK FOR 4 MINUTES.

-ADD A BIT OF PARSLEY, TURN OFF THE HEAT, ENJOY WITH FRIES OR ANY SIDE DISH OF YOUR CHOICE.

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