Chicken Parmesan With Mushroom Rosemary Sauce And Steamed Broccoli

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This is an entry in the ready, set cook contest of june 2002. I wanted to try a different sauce to serve with polenta instead of the usual tomato sauce. So here goes....

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Steps

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Chicken parmesan: combine breadcrumbs , cheese and parsley.

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Melt butter in saucepan , add crushed garlic , worcestershire sauce and dry mustard.

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Mix well.

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Dip chicken fillets in butter mixture and place in shallow ovenproof dish.

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Press crumb mixture on top of each fillet.

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Bake , uncovered , at 180c for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.

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Do not over cook the chicken.

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Polenta: cut refrigerated polenta in triangles.

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Toss triangles in flour.

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Shake away excess flour.

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Deep-fry polenta in hot oil until browned.

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Drain on absorbent paper.

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Set aside on a plate and keep warm.

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Mushroom rosemary sauce: heat butter in large saucepan.

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Cook mushrooms and rosemary , stirring , 2 minutes.

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Add remaining ingredients.

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Cook , stirring , until mushrooms are soft.

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Broccoli: cut broccoli into flowerets and steam until just tender.

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Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon.

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Ingredients

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chicken fillets, breadcrumbs, parmesan cheese, parsley, butter, garlic, worcestershire sauce, dry mustard, polenta, plain flour, olive oil, oyster mushrooms, cremini mushrooms, button mushrooms, fresh rosemary leaves, dry white wine, sour cream, dijon mustard, fresh broccoli, lemon juice, salt and pepper