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Wash chicken (no need to pat dry), and dip in breadcrumbs to coat both sides. Reserve leftover breadcrumbs. Heat olive oil in a large skillet over medium-high heat. Add the butter, stir to combine. Brown chicken over medium-high heat, about 4-5 minutes per side. Add leftover breadcrumbs, pepper, mushrooms if using, lemon juice or zest, wine, and most of the parsley (reserve a little to sprinkle on the finished dish). Reduce heat to low and add frozen broccoli florets. Cover and continue cooking another 10-12 minutes or until broccoli is done to your liking. Sprinkle finished dish with the reserved parsley, and serve with white wine sauce and fresh lemon wedges. Great with a side of rice pilaf or creamy mashed potatoes--for an extra yummy indulgence, drizzle my Easy Cheese Sauce over the broccoli. Enjoy!
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Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Sicilian fortified wine — chicken Marsala, zabaglione, tiramisu
Ready-made tikka masala — add chicken and cream, dinner in 20 min