CHICKEN PARMESAN WITH MUSHROOM ROSEMARY SAUCE AND STEAMED BROCCOLI

Steps:

• Chicken Parmesan: Combine breadcrumbs, cheese and parsley.
• Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard.
• Mix well.
• Dip chicken fillets in butter mixture and place in shallow ovenproof dish.
• Press crumb mixture on top of each fillet.
• Bake, uncovered, at 180°C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.
• Do not over cook the chicken.
• Polenta: Cut refrigerated polenta in triangles.
• Toss triangles in flour; shake away excess flour.
• Deep-fry polenta in hot oil until browned; drain on absorbent paper.
• Set aside on a plate and keep warm.
• Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes.
• Add remaining ingredients; cook, stirring, until mushrooms are soft.
• Broccoli: Cut broccoli into flowerets and steam until just tender.
• Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice.
• Combine well.
• Plate up: Place a triangle of deep fried polenta on a plate.
• Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta.
• And finally add the steam broccoli.
• Serve immediately.