Chicken Modiga Recipe

Crispy breaded chicken breasts topped with sautéed mushrooms, melted provolone cheese, and a luxurious creamy garlic herb sauce. This alcohol-free version of the St. Louis specialty is restaurant-quality comfort food you can make at home.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Course: dinner, Main Course

Cuisine: American, Italian

Calories: 550

Ingredients Method Notes

Ingredients

For the Chicken:
4 boneless skinless chicken breasts (about 6 oz each)
1 cup all-purpose flour
2 large eggs beaten
1½ cups Italian breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons butter
2 tablespoons olive oil
For the Mushroom Cream Sauce:
8 oz cremini or button mushrooms sliced
3 cloves garlic minced
¾ cup chicken broth or vegetable broth
2 tablespoons fresh lemon juice
1 cup heavy cream
2 tablespoons butter
1 teaspoon Italian seasoning
Salt and pepper to taste
Pinch of red pepper flakes optional
For Topping:
6-8 slices provolone cheese
2 tablespoons fresh parsley chopped (for garnish)

Method

Step 1: Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound to an even ½-inch thickness. Season both sides generously with salt and pepper.
Step 2: Set Up Breading Station
Prepare three shallow dishes: Place flour in the first dish. Beat eggs in the second dish. Combine breadcrumbs and Parmesan cheese in the third dish.
Step 3: Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Press firmly into breadcrumb mixture, coating both sides completely. Set breaded chicken aside on a plate.
Step 4: Pan-Fry the Chicken
Heat butter and olive oil in a large skillet over medium heat. Once butter is melted and foaming subsides, add chicken breasts (work in batches if needed to avoid overcrowding). Cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a baking sheet and keep warm in a 200°F oven.
Step 5: Make the Mushroom Sauce
In the same skillet, add 2 tablespoons butter. Add sliced mushrooms and sauté for 5-6 minutes until golden and moisture has released. Add minced garlic and Italian seasoning, cooking for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes until liquid reduces by half.
Step 6: Add Cream
Reduce heat to low. Stir in heavy cream and simmer gently for 3-4 minutes until sauce thickens slightly. Season with salt, pepper, and red pepper flakes if using.
Step 7: Broil with Cheese
Preheat broiler to high. Top each chicken breast with a generous spoonful of mushrooms and 1-2 slices of provolone cheese. Place under broiler for 2-3 minutes until cheese is melted and bubbly.
Step 8: Serve
Transfer chicken to serving plates. Spoon remaining creamy mushroom sauce over the top. Garnish with fresh chopped parsley. Serve immediately.

Notes

Make-Ahead Tip: Bread the chicken up to 4 hours in advance and refrigerate until ready to cook.

Broth Options: Use low-sodium chicken broth for better control over salt content. Vegetable broth works great for a lighter flavor.

Lemon Juice: The lemon juice adds brightness and acidity that mimics the tang wine would provide. Don't skip it!

Cheese Options: While provolone is traditional, you can substitute with mozzarella, fontina, or Swiss cheese.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to maintain breading crispiness.

Lighter Version: Use half-and-half instead of heavy cream and bake the breaded chicken at 400°F for 20 minutes instead of pan-frying to reduce calories.

Herb Variations: Add fresh thyme or rosemary to the sauce for extra depth of flavor.

Nutrition Information (Per Serving)

Calories: 540
Protein: 42g
Carbohydrates: 23g
Fat: 27g
Saturated Fat: 14g
Fiber: 2g
Sugar: 3g
Sodium: 720mg
Cholesterol: 185mg