Crispy Frico Chicken Breasts with Mushrooms and Thyme

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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.

Rating

Ingredients

  • 2ounces freshly grated Parmesan (about 1/2 cup), plus more as needed
  • 4boneless, skinless chicken breasts (1 1/2 to 2 pounds)
  • Kosher salt and black pepper
  • 4tablespoons olive oil, plus more as needed
  • 1pound mixed mushrooms, such as cremini, shiitake, oyster or maitake, trimmed and cut into 1-inch pieces
  • 1red onion, halved and cut into 1/2-inch wedges
  • 4fresh thyme or oregano sprigs
  • 2teaspoons red wine vinegar
Set base servings to enable scaling:

Directions

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 24 gramsCalories: 476Saturated Fat: 6 gramsUnsaturated Fat: 15 gramsSodium: 886 milligramsSugar: 3 gramsFiber: 2 gramsCarbohydrate: 11 gramsProtein: 55 grams
Chicken & Poultry

Source: https://cooking.nytimes.com/recipes/1020897-crispy-frico-chicken-breasts-with-mushrooms-and-thyme