Byzantine Chicken Nouveau
photo by Derf2440
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb chicken cutlet, thinly sliced
- 1 (10 ounce) package frozen chopped spinach
- 2 -3 eggs, lightly beaten (approx. for dipping in crumbs)
- 3 -4 large portabella mushrooms, sliced 1/4 inch thick
- 1 large lemons or 2 small lemons
- 1⁄4 lb panko breadcrumbs or 1/4 lb plain unseasoned breadcrumbs
- 1 (13 3/4 ounce) can chicken broth
- 3⁄4 cup finely grated romano cheese
- salt, to taste
- pepper, to taste
- 1⁄2 cup olive oil (approx. for frying)
- 4 cups cooked white rice
directions
- Set a side a 13 x 9 inch glass baking dish.
- Season Panko or bread crumbs with salt and pepper to taste.
- Heat olive oil in large frying pan or skillet.
- Dip chicken in the beaten egg and then in the Panko or bread crumbs; frying as many cutlets at a time as you can do with enough room to turn the pieces over.
- Fry about 4 minutes on each side or until chicken is cooked through; drain on paper towels.
- Fry the sliced mushrooms in the skillet you fried the chicken in, adding more olive oil if needed; fry until tender but still firm not mushy.
- Place the frozen chopped spinach in a pot and cook it using the the can of chicken broth and the juice from the lemon instead of any water, until tender.
- Stir in the romano cheese until it dissolves into the broth; the cheese will also thicken the broth a bit.
- Place the drained fried chicken in the 13 x 9 inch pan; place a layer of the fried mushrooms on top.
- pour the chicken broth/spinach mixture over the top, spreading the spinach out evenly.
- Serve with white rice, using the lemon/cheese/spinach mixture from the bottom of the baking pan as gravy for the rice.
- Using the glass baking pan as a serving plater both simplifies holding the gravy for you but also allows you to hold it in a warm oven if you can't serve it immediately.
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Reviews
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I eliminated the salt ingredient as there is sufficient sodium in the chicken broth, and romano cheese. With the lemon addition, salt is superfluous. A very tasty chicken dish. I like chicken gravy a bit thicker, so I did use a thickening agent (flour), and whisked it with the juices until it reached the desired consistency. I love chicken; the combination of that meat with portobello mushrooms, over rice was a lovely meal, enjoyed by all. This recipe will be included in my cookbook; I shall certainly prepare this dish again. Thank you for sharing...
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It is a shame this recipe was missed during the contest, it is very good! I just made half a recipe for the two of us. Used fresh spinach and jumbo white mushrooms because that was what I had in, also used parmesan cheese. While the "gravy" tasted great it did not thicken, next time I may add some thickener. The combination of ingredients was very taasty! and resonabley easy to put together, I would serve it to guests. Thanks for sharing a really good one!!we will make again.
RECIPE SUBMITTED BY
Steve P.
United States