Chicken Limone in a Buttery White WIne Sauce with Portobello Mushrooms and Potatoes
Ingredients
- 4 Chicken breasts
- 6-8 golden potatoes
- 20 portobello mushrooms
- 2 lemons
- 1 cup breadcrumbs
- 1/2 cup Pecorino Romano cheese
- 1 tsp salt and pepper
- 4 eggs
- 1/2 cup flour
- 1 tbsp butter
- 1/2 cup chicken broth
- 1/3 cup white wine
- 4 tbsp olive oil
- tiny grated sprinkle of nutmeg
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/4 cup parsley
Instructions
- Soak the chicken in salt and fresh squeezed Lemon. (Place in fridge)
- Preheat oven to 375 degrees, Peel and slice potatoes into wedges, place in small roasting pan, drizzle olive oil, pinch of salt and pepper, 1/2 teaspoon oregano and 1/2 teaspoon paprika. Toss all together. Place in oven uncovered for 20 minutes ,they will be half done at this point. Remove with a spatula release them from the bottom of the pan. Cover with aluminum foil and set aside for now.
- Wipe your portobello mushroom tops off with a paper towel. Remove the stems and slice them up. Set aside
- Remove your chicken from the water and pat dry with paper towels.
- On a cutting board, place a piece of parchment paper over it, then begin to slice your chicken long ways so you will end up with three long thin slices. Once that is completed. Cover your chicken with parchment paper, and with a mallet or rolling pin tenderize the chicken by pounding it lightly but firm.
- In three separate dishes you will need: 1. A flat dish, add the flour. 2. In a separate bowl beat 4 whole eggs. 3. In a third dish add the breadcrumbs, cheese,garlic powder, chopped parsley and a tiny bit of grated nutmeg. Pinch of salt and pepper. Dip each piece of chicken lightly, very lightly this is not a heavy coat of breadcrumbs. First dredge in the flour. Second give it an egg bath on both sides. Third Place in the breadcrumb mixture, being careful to cover but with a very light hand.
- Once all your chicken has been breaded you will begin to fry each piece. In a skillet over medium flame, add the olive oil into the frying pan . begin to fry gently, keep an eye at all times. Fry each side until golden color on each side, 2.5 minutes on each side or until lightly golden brown. At this point the chicken will only be half way cooked it will be finished off in the oven. Place between paper towels to absorb any extra oil. Butter the bottom of a large glass baking dish. Place all the chicken breast inside and cover with foil and bake half way for 20 minutes at 375. Remember also to remove the potatoes from the oven after 20-25 min.
- Begin the sauce. In a sauce pan on medium high, heat the oil but be careful never to burn. Drop a piece of peeled, whole garlic into the pan, the garlic will be removed after cooking. Now add your butter, chicken broth, juice of a whole lemon. white wine,chopped parsley, pinch of salt and pepper. When it begins to bubble add all of your sliced portobello mushrooms. Stir and let simmer for about 10 minutes.
- Remove Chicken and potatoes out of the oven both at around 20 minutes. Lower the oven heat to 350 degrees. Now go ahead and add your potatoes to the baking dish with the chicken in it. Distribute potatoes evenly in between the chicken slices. Now it is time to pour the sauce all over the chicken and potatoes. Add thinly sliced lemons on top and some chopped parsley. Cover with foil and bake for the last 20 minutes in a 350 degree oven.
- Remove after 20 minutes, test the potatoes to be sure they are done. Set your table. Your delicious whole meal in one baking dish is ready to serve.
