How to Prepare Favorite Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce

Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Any-night-of-the-week Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce:

1. 4 tbsp extra virgin olive oil
2. 4 6 oz. boneless skinless chicken breasts
3. 2 cup shredded Parmesan cheese
4. 3 large portobello mushroom caps, gills scraped off with a spoon, thinly sliced
5. 1/2 small onion, finely chopped
6. 2 garlic cloves
7. 1 bunch thin asparagus, ends trimmed and discarded, chopped into 2 inch lengths
8. 3 tbsp shery vinegar or red wine vinegar
9. 3/4 cup chicken stock or broth
10. 1/2 pints cherry tomatoes, whole if small, halved if large.
11. 1 handful of fresh flat-leaf parsley, chopped

Steps to make to make Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce

1. Heat a large nonstick skillet over medium to medium high heat with 2 tablespoons EVOO.
2. Season both sides of the chicken with salt and pepper. Dump the cheese onto a plate, and press the chicken into the cheese on both sides.
3. Add the chicken to the hot skillet, allowing to cook a full 6-7 minutes. Do not touch.
4. After 7 minutes, turn and cook the chicken 5-6 minutes more.
5. While the chicken is browning, heat another large skillet over high heat with the remaining EVOO.
6. Add mushrooms and season. Brown the mushrooms for 3 minutes, add onion and garlic.
7. Cook for 2 minutes, stirring occasionally. Add the asparagus, tossing to combine.
8. Add the sherry vinegar and continue to cook until the skillet is almost dry, about 1 minute.
9. Add the chicken stock and cherry tomatoes and cook for 3 minutes or until the asparagus is tender.
10. Add parsley, tossing to coat.

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So that's going to wrap it up with this special food Step-by-Step Guide to Prepare Any-night-of-the-week Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!