Chicken Modiga
This Chicken Modiga is a St. Louis Italian-American favorite made with breaded chicken, mushrooms, white wine lemon butter sauce, and melted Provel cheese.
Ingredients
For the Chicken:
- 2 large chicken breasts halved horizontally
- ½ cup flour
- 2 eggs beaten
- ¾ cup Italian breadcrumbs
- ¼ cup grated parmesan
- Salt + pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
For the Sauce:
- 1 tablespoon unsalted butter
- 8 oz mushrooms sliced (cremini or white)
- 3 cloves garlic minced
- ½ cup dry white wine
- ½ cup chicken broth
- Juice of 1 small lemon
- 1 teaspoon lemon zest
- Salt + pepper to taste
Topping:
- 4-6 slices Provel cheese or mozzarella + provolone blend
- 2 tablespoons parmesan
- Fresh parsley
Instructions
- Prep the chicken: Pound chicken to even thickness. Season with salt and pepper.
- Bread the chicken: Dredge in flour, then egg, then breadcrumbs mixed with parmesan.
- Cook the chicken: Heat olive oil and butter in a large skillet over medium heat. Cook chicken 3–4 minutes per side until golden. Transfer to a baking dish and top with proven and parmesan. Preheat the oven to 350F.
- Cook the mushrooms: In the same pan, melt butter. Add mushrooms and cook 5–7 minutes until golden and their moisture cooks off.
- Build the sauce: Add garlic and cook 30 seconds. Pour in white wine and scrape up any browned bits. Simmer 2-3 minutes. Add chicken broth, lemon juice, and zest. Season with salt and pepper. Simmer for 5-7 minutes, until slightly thickened and reduced.
- Assemble and bake: Pour the mushroom sauce over the chicken. Broil 2–4 minutes until melted and bubbly.
- Finish and serve: Top with fresh parsley and a little extra lemon zest.
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