15 Minute Chicken Dinners ANYONE Can Make!

Chicken Cutlets (Cotoletta di pollo alla milanese)

• Chicken breasts (one per person)
• 2 extra large eggs
• Bread Crumbs as needed
• Salt and Pepper to taste
• Fresh lemon cut into wedges (for squeezing on the cooked cutlets)

DIRECTIONS

1. Flatten out the chicken breasts between two piece of parchment paper or clingfilm so they're less than ¼ inch (5mm) thick.
2. On a plate, gently whisk together the eggs, salt and pepper.
3. On a plate, add the breadcrumbs and season with salt and pepper.
4. Dip cutlets in the egg mixture and then into the breadcrumbs. Evenly coat the chicken with the bread crumbs.
5. For a crunchier and thicker crust repeat this process.
6. Fry the cutlets in oil at around 375°F (190°C) for about 2-3 minutes on each side.
7. Serve with a squeeze of fresh lemon juice.
8. You can have these with what ever sides you prefer. I like a simple salad.

Creamy Tuscan Mushroom Chicken (Pollo alla boscaiola)

• 21oz (600g) chicken tenders
• All-purpose flour as needed to coat the chicken
• 2 tbsp extra virgin olive oil
• 2 tbsp butter
• Salt and pepper
• 2 cloves of garlic, peeled and cut in half
• 12-13oz (350g) mushrooms
• 1⅓ cups (320g) chicken broth
• ¼ cup (60g) heavy cream
• Roughly chopped fresh herbs to finish - I used parsley, but any soft herbs you like will work well.

DIRECTIONS

1. Flatten out the chicken tenders between two piece of parchment paper or clingfilm so they're around ¼ inch (5mm) thick.
2. Evenly coat the tenders in the flour and shake of any excess.
3. In a large pan over medium heat add extra virgin olive oil and butter. Add the halved garlic cloves (do not cut them smaller than this or they will burn). Allow the butter to melt and allow the garlic flavor to infuse into the oil for around 2 minutes.
4. Add the chicken tenders to the pan, season with salt and pepper and cook over high heat for about 1 min on each side. Don't worry if the chicken doesn't brown too much. This is part of the process to cook our the raw flour taste.
5. Remove the chicken and garlic from the pan and discard the garlic
6. Add the mushrooms and cook for about 1 minute, stirring so the mushrooms cook evenly.
7. Add the chicken back to the pan and add the chicken broth. Half cover the pan with a lid, leaving a gap so steam can escape. Cook for 5 minutes. After 5 minutes remove the lid and continue cooking for another 5 min.
8. Add the heavy cream, stir and cook for one more minute. The sauce might seem loose but it will continue to thicken as it sits. Adjust the seasoning.
9. Stir in the chopped soft fresh herbs.
10. Serve.