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Crumbed chicken with mushroom sauce
Crumbed chicken with mushroom sauce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Crispy, low-fat chicken recipe that's quick and delicious - a favorite!
Ingredients:
  • 195g (1 1/2 cups) cornflake crumbs
  • 50g (1/3 cup) plain flour
  • 2 egg whites
  • 4 (about 180g each) single chicken breast fillets, tenderloins removed
  • 4.60 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 100g sliced prosciutto, excess fat trimmed, coarsely chopped
  • 100g button mushrooms, thinly sliced
  • 1 x 375ml can light & creamy evaporated milk
  • Salt & freshly ground black pepper
  • 2 bunches asparagus, woody ends trimmed, cut in half diagonally
  • Baby rocket leaves, to serve
Instructions:
  • Preheat your oven to 200°C. Prepare separate plates for the crumbs and flour. Whisk the egg whites in a bowl until frothy. Coat each piece of chicken in flour, then dip in the egg white and coat with crumbs by pressing firmly. Arrange the coated chicken on a non-stick baking tray and repeat with the remaining ingredients.
  • Bake until golden brown and fully cooked, then take out of the oven.
  • Heat oil in a non-stick pan over medium heat. Sauté onion and garlic until soft, about 3 minutes. Add prosciutto and mushroom and cook until golden, around 5 minutes. Stir in milk and bring to a boil, then simmer uncovered on medium-low heat until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
  • Blanch the asparagus in salted boiling water for 2 minutes until tender crisp, then drain.
  • Slice the succulent chicken and distribute evenly among plates. Drizzle the tantalizing sauce over the chicken and garnish with a side of vibrant rocket and tender asparagus. Enjoy your exquisite meal!

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