Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs (preferably panko)
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Vegetable oil for frying
– 2 tablespoons unsalted butter
– 1/2 cup sliced mushrooms
– 1 small garlic clove, minced
– 1/2 cup heavy cream
– 1/4 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped, for garnish
Directions:
Start by preparing the chicken. Season the chicken breasts with some salt and pepper, then give each piece a full coating by dredging in flour, dipping in the beaten eggs, and finally covering with a mix of breadcrumbs and Parmesan cheese.
Next, it’s time to fry the chicken. Pour some vegetable oil into a large skillet and heat it over medium heat. Cook the chicken for about 4 to 5 minutes on each side until they’re golden brown and cooked through. Once done, place them on a paper towel-lined plate to absorb any excess oil.
For the mushroom sauce, use the same skillet and melt the butter over medium heat. Toss in the sliced mushrooms and garlic, sautéing them until they’re softened, which should take about 5 minutes. Stir in the heavy cream, chicken broth, and the remaining Parmesan cheese. Let the sauce simmer for 3 to 4 minutes so it thickens up nicely. Don’t forget to season it with salt and pepper as per your taste.
Finally, serve the dish by pouring the rich Parmesan mushroom sauce over the crispy chicken breasts. Sprinkle some fresh parsley on top for garnish, and enjoy it right away with some mashed potatoes or any side you fancy
Golden Crispy Chicken with Parmesan Mushroom Sauce
