This recipe is based on a dish I had in a restaurant a fair few years ago. It's probably not terribly authentic but it is delicious & using polenta to coat rather than ordinary breadcrumbs give an extra special crunch!
Served with a decandent creamy pasta this would be perfect for a special occasion!
It's worth investing in block of parmesan for this & it is quite reasonably priced now in supermarkets like Lidl & Aldi!
Serves 4 Approx 88p per person
Prep time 15minutes (1 hour chilling time if possible) Cooking time 30 minutes
2 chicken breasts
1 1/2 tsp dried basil (not pictured)
salt & pepper
2 tbsp plain flour
2 eggs, beaten
For the sauce:
125g mushrooms, sliced
200ml double cream
1 clove garlic, crushed
1tsp dried parsley
2tbsp grated parmesan
salt & pepper
150g penne pasta
Place one chicken breast in between 2 sheets of cling film & bash with a rolling pin until it is of even thickness. Repeat with the other chicken breast.
Slice each one into 2 equal pieces.
Mix the polenta with the basil & season with salt & pepper.
Place the polenta, egg & flour onto 3 separate plates.
Dip each piece of chicken first into the flour, then the egg & finally the polenta. Place the coated chicken onto a another plate. If you have time cover with cling film & chill in the fridge for 1 hour.
Place a large frying pan over a medium heat & add 3 tbsp sunflower oil.
Add the chicken 2 pieces at a time & cook for 3 minutes each side.
Place on to a plate & keep in a warm oven while you make the sauce.
Cook the pasta in a large saucepan of boiling, salted water.
Wipe out the frying pan, place back on the heat & add the butter.
Cook the mushrooms for 2 minutes then add the garlic & parsley & a little pepper.
Cook for another 2 minutes then add the cream, stir then simmer for 2 minutes until starting to bubble. Stir in the parmesan & check the seasoning.
Drain the pasta & add to the sauce tossing to coat.
Serve alongside the chicken with some green salad.