CRISPY FRICO CHICKEN BREASTS WITH MUSHROOMS AND THYME
The Italian word "frico" describes cheese that is cooked until toasted and crisp - but what results is something like the greatest cheese wafer you've ever had. That technique is applied here to boneless, skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the frico exterior will release easily from the skillet when it's ready, so wait for it. Umami-heavy mushrooms are a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.
Provided by Dawn Perry
Categories dinner, weekday, poultry, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and place the Parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in Parmesan and turn to coat, patting to help it stick.
- In a large (12-inch) skillet, heat 2 tablespoons oil over medium-high. Add the chicken and cook, turning once, until golden brown, about 5 minutes per side, adding more oil to the pan as needed. Transfer chicken to a plate.
- Add remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion and herbs, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally and scraping up any cheese that may be stuck to the pan, until vegetables begin to soften, about 5 minutes. Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12 to 15 minutes.
- Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.
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