You know me, most of the time I like to cook quick, easy meals when I come back home from work. Well, last night was one of those nights. A quick look in the pantry and fridge I found all the ingredients I needed. Here's the recipe:
4 Chicken Boneless Cutlets
1 Cup of seasoned bread crumbs
1 Tsp. ground Parmesan cheese
1 Tsp. Cumin
1 Whole egg whipped
1 Bunch of Broccoli
8 Oz box of Baby Bell Mushrooms
2 Tbsp of margarine
2 Tbs. of Cream Cheese
1 Clove garlic finely chopped (or pressed)
1 Shot glass of whiskey
1/3 cup of vegetable oil for frying the chicken
Wash and cut broccoli into long stems boil or steam (I steamed) in a pot for 5 minutes, turn off heat pour out water and set aside. Mix breadcrumbs, cumin, Parmesan cheese in a bowl. In a separate place (for health reasons) pound the chicken breasts with a mallet between stretch wrap to flatten. Dip flatten breasts first into egg mixture than dredge in the breadcrumb mixture, coating them well. Set aside. In a medium pan saute garlic with margarine add cream cheese and stir till cheese melts and becomes smooth add whiskey and mushrooms, stir again (don't be tempted to add water). Fry the chickens until golden color. Plate with broccoli with mushroom sauce. (Sauce color will be lighter with white button mushrooms)
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