Pan Fried Chicken Scallopini With Creamy Pesto Beans, Broccoli and Mushrooms

Cut broccoli into florets. Peel and mince garlic. Peel and dice onion. Slice mushrooms. Drain and rinse beans.

Pat the chicken dry, then on a board place it between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Season both sides of the chicken with salt and pepper. Place flour on a plate and dredge chicken through the flour, shaking off any excess.

To a large pot or frying pan over a medium high heat add a drizzle of oil. Add red onion and sauté for 3-4 minutes until the onion softens. Add in mushrooms, broccoli and beans and cook for a further 3-4 minutes. Add the pesto and stock cream to the pan along with ¹⁄₄ cup of water. Simmer the pan for 1 minute then remove from the heat and stir in parmesan.

Heat olive oil in a large frying pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and the chicken is cooked through, about 3-4 minutes each side. Cook in batches if required.

Slice the chicken scallopini and divide between serving plates. Top with the creamy pesto beans and veg. Enjoy!

Cut broccoli into florets. Peel and mince garlic. Peel and dice onion. Slice mushrooms. Drain and rinse beans.

Pat the chicken dry, then on a board place it between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Season both sides of the chicken with salt and pepper. Place flour on a plate and dredge chicken through the flour, shaking off any excess.

To a large pot or frying pan over a medium high heat add a drizzle of oil. Add red onion and sauté for 3-4 minutes until the onion softens. Add in mushrooms, broccoli and beans and cook for a further 3-4 minutes. Add the pesto and stock cream to the pan along with ¹⁄₄ cup of water. Simmer the pan for 1 minute then remove from the heat and stir in parmesan.

Heat olive oil in a large frying pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and the chicken is cooked through, about 3-4 minutes each side. Cook in batches if required.

Slice the chicken scallopini and divide between serving plates. Top with the creamy pesto beans and veg. Enjoy!

Cut broccoli into florets. Peel and mince garlic. Peel and dice onion. Slice mushrooms. Drain and rinse beans.

Pat the chicken dry, then on a board place it between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Season both sides of the chicken with salt and pepper. Place flour on a plate and dredge chicken through the flour, shaking off any excess.

To a large pot or frying pan over a medium high heat add a drizzle of oil. Add red onion and sauté for 3-4 minutes until the onion softens. Add in mushrooms, broccoli and beans and cook for a further 3-4 minutes. Add the pesto and stock cream to the pan along with ¹⁄₄ cup of water. Simmer the pan for 1 minute then remove from the heat and stir in parmesan.

Heat olive oil in a large frying pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and the chicken is cooked through, about 3-4 minutes each side. Cook in batches if required.

Slice the chicken scallopini and divide between serving plates. Top with the creamy pesto beans and veg. Enjoy!

Cut broccoli into florets. Peel and mince garlic. Peel and dice onion. Slice mushrooms. Drain and rinse beans.

Pat the chicken dry, then on a board place it between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Season both sides of the chicken with salt and pepper. Place flour on a plate and dredge chicken through the flour, shaking off any excess.

To a large pot or frying pan over a medium high heat add a drizzle of oil. Add red onion and sauté for 3-4 minutes until the onion softens. Add in mushrooms, broccoli and beans and cook for a further 3-4 minutes. Add the pesto and stock cream to the pan along with ¹⁄₄ cup of water. Simmer the pan for 1 minute then remove from the heat and stir in parmesan.

Heat olive oil in a large frying pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and the chicken is cooked through, about 3-4 minutes each side. Cook in batches if required.

Slice the chicken scallopini and divide between serving plates. Top with the creamy pesto beans and veg. Enjoy!

Cut broccoli into florets. Peel and mince garlic. Peel and dice onion. Slice mushrooms. Drain and rinse beans.

Pat the chicken dry, then on a board place it between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Season both sides of the chicken with salt and pepper. Place flour on a plate and dredge chicken through the flour, shaking off any excess.

To a large pot or frying pan over a medium high heat add a drizzle of oil. Add red onion and sauté for 3-4 minutes until the onion softens. Add in mushrooms, broccoli and beans and cook for a further 3-4 minutes. Add the pesto and stock cream to the pan along with ¹⁄₄ cup of water. Simmer the pan for 1 minute then remove from the heat and stir in parmesan.

Heat olive oil in a large frying pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and the chicken is cooked through, about 3-4 minutes each side. Cook in batches if required.

Slice the chicken scallopini and divide between serving plates. Top with the creamy pesto beans and veg. Enjoy!

Cut broccoli into florets. Peel and mince garlic. Peel and dice onion. Slice mushrooms. Drain and rinse beans.

Pat the chicken dry, then on a board place it between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Season both sides of the chicken with salt and pepper. Place flour on a plate and dredge chicken through the flour, shaking off any excess.

To a large pot or frying pan over a medium high heat add a drizzle of oil. Add red onion and sauté for 3-4 minutes until the onion softens. Add in mushrooms, broccoli and beans and cook for a further 3-4 minutes. Add the pesto and stock cream to the pan along with ¹⁄₄ cup of water. Simmer the pan for 1 minute then remove from the heat and stir in parmesan.

Heat olive oil in a large frying pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and the chicken is cooked through, about 3-4 minutes each side. Cook in batches if required.

Slice the chicken scallopini and divide between serving plates. Top with the creamy pesto beans and veg. Enjoy!