Lemon Parmesan Chicken With Mushrooms Recipe

About this recipe

A high-protein dinner featuring golden-brown chicken breasts coated in a crispy Parmesan crust, served with a savory mushroom and lemon sauce. Perfect for those seeking a satisfying and flavorful meal.

Ingredients

• 340G Weight Watchers Naked Katsu Chicken Breasts
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 180G Cotswold Gold Cotswold Whisky Butter
• - Cooks & Co Sliced Mushrooms
• - Sunita Lemon Juice Organic
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Ktc Vegetable Oil
• NaN Organic Golden Flaxseed Flour
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Melt 2 oz butter in a large skillet over medium heat.
3. 3. Add 1/2 lb sliced mushrooms, 2 tsp lemon juice, and 2 tbsp white wine vinegar to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and the liquid has reduced slightly. Remove from heat and set aside.
4. 4. In a shallow bowl, mix 1/4 cup flaxseed flour with 1/2 cup water until well combined.
5. 5. In another shallow bowl, mix 1 cup bread crumbs with 1/2 cup grated Parmesan cheese.
6. 6. Dredge 2 boneless, skinless chicken breasts in 1/2 cup all-purpose flour, ensuring they are evenly coated. Shake off any excess flour.
7. 7. Dip each floured chicken breast into the flaxseed mixture, then coat thoroughly in the bread crumb and Parmesan mixture.
8. 8. Heat the skillet with the mushroom mixture over medium heat. Add the coated chicken breasts and cook for 3-4 minutes on each side, or until golden brown.
9. 9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. 10. Serve the chicken hot, topped with the cooked mushrooms and a drizzle of the pan sauce.