Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli
50 mins (prep 20, cooking 30)
23 ingredients
4 servings
This is an entry in the Ready, Set Cook contest of June 2002. I wanted to try a different sauce to serve with polenta instead of the usual tomato sauce. So here goes....

Categories:  technique , <-60-mins , mushroom , chicken-breast , poultry , australian , equipment , cheese , south-west-pacific , eggs~dairy , time-to-make , chicken , main-dish , oven , meat , broccoli , deep-fried , vegetable , stove-top , steam ,
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Serving Size (665.12 g)
Servings 4
Amount per Serving
Calories 1059.41 Calories from Fat 450.36
% Daily Value *
Total Fat 50.04g 307.95%
Saturated Fat 29.49g 589.85%
Trans Fat 1.68g %
Cholesterol 121.01mg 161.35%
Sodium 926.74mg 154.46%
Total Carbohydrate 141.15g 188.19%
Dietary Fiber 15.58 g 249.23%
Sugars 8.55 g %
Protein 23.29g 186.36%
Vitamin A 1387.25IU% Vitamin C 7.31mg%
Calcium 192.11mg% Iron 6.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large skinless, chicken fillets, grated parmesan cheese, chopped parsley, cloves garlic, polenta, oyster mushrooms, swiss, fresh rosemary leaves, fresh broccoli, salt and pepper