Garlic Herb Breaded Chicken Breasts with sauteed mushrooms
Tonight's dinner was a delicious combination of flavors: wonderfully succulent chicken breasts dusted with Italian-seasoned bread crumbs and then paired with sauteed mushrooms. Again, the simpliest of meals is just a matter of fresh ingredients and deep seasonings. An added plus is that it's done entirely on the stovetop and can be ready to enjoy within about 35 minutes. Perfect for dinner aboard ship, or when on land and you yearn for a quick dinner. Just remember to slow down and savor every bite!
Garlic-Herb Breaded Chicken Breasts with Sauteed Mushrooms
(serves 4)
1 1/2# chicken breasts, tenders or turkey tenders
6 cloves garlic, minced and separated (3 cloves each)
fresh ground pepper
salt
1 cup panko bread crumbs, or regular bread crumbs, or fresh bread crumbs (I'll put together instructions for making your own...trust me...you won't want to go back to "store" brand ever again)
1+ TB Italian seasoning (basil, oregano, garlic powder, rosemary, thyme, marjoram -- use as much as you like)
4 TB extra virgin olive oil, separated
1 egg
2 TB 1% milk
1# button mushrooms, trimmed and quartered (or sliced if you prefer)
6 TB chopped fresh parsley
Salt and pepper to taste
Rub 3 TB garlic, some salt and pepper onto each chicken/turket cutlet and set aside. In a non-stick skillet, heat 2 TB olive oil over medium heat. In a small bowl, combine egg and milk and in another large flat plate, combine bread crumbs and Italian seasoning. Dredge chicken/turkey cutlets in egg/milk mixture, then press into bread crumbs. Place in heated skillet and cook up to 20 minutes, turning frequently to brown and cook thoroughly. Cover and lower heat to cook further if necessary (this really depends upon the thickness of the meat). Remove chicken/turkey to a plate, sprinkle with 1/2 the parsley and cover to keep warm. Using a heat-resistent spatula, remove any residual bread crumbs from the pan. Add 2 TB olive oil and minced garlic and saute gently for 2 minutes. Add mushrooms and the remaining parsley and cook until the mushrooms are tender, about 5 minutes. Remove from heat. Serve the chicken with the mushooms. Salt and pepper as needed. Perfect when paired with a fresh garden salad. Enjoy!
Garlic-Herb Breaded Chicken Breasts with Sauteed Mushrooms
(serves 4)
1 1/2# chicken breasts, tenders or turkey tenders
6 cloves garlic, minced and separated (3 cloves each)
fresh ground pepper
salt
1 cup panko bread crumbs, or regular bread crumbs, or fresh bread crumbs (I'll put together instructions for making your own...trust me...you won't want to go back to "store" brand ever again)
1+ TB Italian seasoning (basil, oregano, garlic powder, rosemary, thyme, marjoram -- use as much as you like)
4 TB extra virgin olive oil, separated
1 egg
2 TB 1% milk
1# button mushrooms, trimmed and quartered (or sliced if you prefer)
6 TB chopped fresh parsley
Salt and pepper to taste
Rub 3 TB garlic, some salt and pepper onto each chicken/turket cutlet and set aside. In a non-stick skillet, heat 2 TB olive oil over medium heat. In a small bowl, combine egg and milk and in another large flat plate, combine bread crumbs and Italian seasoning. Dredge chicken/turkey cutlets in egg/milk mixture, then press into bread crumbs. Place in heated skillet and cook up to 20 minutes, turning frequently to brown and cook thoroughly. Cover and lower heat to cook further if necessary (this really depends upon the thickness of the meat). Remove chicken/turkey to a plate, sprinkle with 1/2 the parsley and cover to keep warm. Using a heat-resistent spatula, remove any residual bread crumbs from the pan. Add 2 TB olive oil and minced garlic and saute gently for 2 minutes. Add mushrooms and the remaining parsley and cook until the mushrooms are tender, about 5 minutes. Remove from heat. Serve the chicken with the mushooms. Salt and pepper as needed. Perfect when paired with a fresh garden salad. Enjoy!
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