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Parsley Butter Chicken with Spicy Mushrooms

Parsley Butter Chicken with Spicy Mushrooms

0 reviews
READY IN 45
PREP TIME 20
COOK TIME 25
SERVINGS
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A simple yet impressive dinner idea that consists of parsley butter chicken roulade served with spicy sautéed mushrooms and served with crispy onion rings and parmesan toasts.

I decided to make a parsley butter and chicken roulade, pan fried and perfectly cooked with sautéed spicy mushrooms, served with crispy bread crumbed onion rings and parmesan toasts.

Parsley Butter Chicken with Spicy Mushrooms

For now, you should seriously try this recipe for an easy yet impressive meal to present at dinner time. 

Ingredients

  • For the mushrooms
  • 1 tablespoon of butter to saute mushrooms
  • 250 gr button mushrooms, roughly chopped
  • 2 pinches chilli flakes
  • ½ cup of water
  • 2 – 3 pinches of flour
  • salt and black pepper to season
  • For the chicken:
  • 3 tablespoons softened butter
  • a handful of fresh parsley, chopped fine
  • 2 chicken breast fillets, butterflied and flattened
  • salt and black pepper to season
  • 1 tablespoon of butter to pan fry chicken
  • For the onion rings
  • 2 slices of toasted bread, made to crumbs in a food processor crumbs
  • salt and black pepper to season
  • 1 egg, whisked
  • olive oil to shallow fry onion rings
  • 2 pinches smoked paprika
  • 1 onion, sliced into rings and poached in boiling water for 2 minutes
  • For the onion rings
  • 2 slices toasted bread, crusts removed
  • 1 cup grated parmesan
  • fresh parsley to garnish

Directions

  • 1Preheat the oven to 180 degree Celsius.
  • 2For the mushrooms: In a saucepan, heat the butter and saute the mushrooms until they release moisture. Season with chilli flakes, salt and black pepper.
    Add the water and sprinkle the flour over the mushrooms. Allow to cook and thicken slightly. Set aside.
  • 3For the chicken: combine the softened butter with the chopped parsley.
    Spread each butterflied chicken breast fillet with herbed butter.
    Roll the chicken breasts and secure with string or toothpicks.
    Heat the butter in an oven safe grill pan and fry the chicken breasts on each side until brown.
    Place the pan in the oven too finish the chicken off, for about 6 minutes. Remove and set aside.
  • 4For the onion rings: in a mixing bowl combine the crumbs with their seasoning.
    Have the whisked egg in another mixing bowl.
    Ensure the poached onion rings are dry, dip them in egg and then in the crumbs and shallow fry them in olive oil until golden. Drain on paper towel.
  • 5Lastly, for the parmesan toasts: place the grated parmesan on top of the toasted slices of bread and grill in the oven until bubbly and melted. Cut into triangles.
  • 6To serve: Plate the mushrooms first, topped with sliced chicken roulade and finished off with crispy onion rings and parmesan toasts.
    Garnish with parsley.

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