Chicken Parmigiano is one of my simplest and probably tastiest recipes, but is…difficult…..to photograph, so there isn't a pretty picture to go with it. I discovered a basic version of this in my teens in a book somewhere at home and have worked up different variations since. It's straight forward, quick and requires very little attention.
For 2 people, roughly slice three chicken breasts and fry them off in a deep pan. As the chicken starts to brown, chop lots of mushrooms in around it.
Pour in a half a glass or so of Sherry.
Place a complete layer of parma, or bacon (this needs to be fried off first)... or, as successfully trialed tonight, thinly sliced Speck.
Lastly, pile on top lots of grated Parmigiano Reggiano and spread it evenly. Leave it to cook away. Generally this takes around 10 minutes.....while you're making the salads. When the sherry starts caramelising on the bottom of the pan, it’s ready to go.
Tips:
Brandy works as well if you don't have any Sherry
The cheese does not HAVE to be Parmigiano. This works as well with a smoked mozzarella, gruyere, or basic cheddar if that's all that's in the fridge.
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