Easy Chicken Gismonda Recipes
CHICKEN GISMONDA
Steps:
- Combine bread crumbs and Parmesan; set aside. In small bowl, combine eggs and oil; beat well and set aside.
- Cut diagonal slices through skin side of chicken breasts and pound lightly until meat is thin, careful not to tear skin. Flour chicken thoroughly and coat with egg/oil mixture, then with bread crumbs and cheese. Pat firmly and set aside on waxed paper.
- Heat 1-ounce clarified butter in frying pan and add mushrooms, then add lemon juice, salt and pepper. Cook about 7 minutes, then drain off excess butter. Add sherry and shake to heat through.
- In another saucepan, melt fresh, salted butter and add washed (but not dried) spinach, 1 layer at a time, seasoning each layer with salt, pepper and nutmeg. Cook on medium heat for about 6 minutes, then drain immediately and keep warm.
- Meanwhile, heat remaining clarified butter in large pan and fry chicken breasts on medium heat, about 4 minutes each side, add mushroom sauce and shake to heat through.
- To serve, place pile of spinach on plate, cover with chicken and sauce.
EASY CHICKEN GISMONDA
Make and share this Easy Chicken Gismonda recipe from Food.com.
Provided by Drunk Chef
Categories One Dish Meal
Time 25m
Yield 2 chicken dinners, 2 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken to taste with salt and pepper. Roll in breadcrumbs and sauté in 4 Tbls. butter in skillet until cooked through. Meanwhile, blanch spinach in boiling water for 1 minute. Drain. Brown half of remaining butter in another skillet and sauté spinach until just tender. Remove chicken from pan and add remaining butter. Add minced mushrooms and sauté until light brown. Place spinach on platter. Arrange chicken breasts over spinach and cover with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with whole mushrooms.
- For the whole mushrooms on top- toss the mushrooms in olive oil, minced garlic, and chopped fresh thyme and arrage on a roasting pan. Lightly season with salt and pepper and roast at about 400 degrees for just under 10 minutes or until they become nice and tender. Top the finished dish with the roasted mushrooms. Mushrooms can be made ahead of time and placed in fridge covered with clear wrap.
Nutrition Facts : Calories 1198.8, Fat 83.1, SaturatedFat 38.5, Cholesterol 307.6, Sodium 1070.6, Carbohydrate 39.8, Fiber 12.1, Sugar 4.8, Protein 80
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