Golden Crispy Chicken with Parmesan Mushroom Sauce

Golden Crispy Chicken with Parmesan Mushroom Sauce

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• Salt & black pepper

• 1 cup all-purpose flour

• 2 large eggs

• 1 cup panko breadcrumbs (for extra crunch)

• 1/2 cup grated Parmesan cheese

• 1 tsp garlic powder

• 1/2 tsp paprika

• Oil for frying (vegetable or canola)

For the Parmesan Mushroom Sauce:

• 2 tbsp butter

• 1 tbsp olive oil

• 8 oz (225g) mushrooms, sliced (cremini or button)

• 2 garlic cloves, minced

• 1/2 cup chicken broth (or dry white wine)

• 1 cup heavy cream (or half and half)

• 1/2 cup grated Parmesan cheese

• Salt & pepper to taste

• Fresh parsley (optional, for garnish)

 Instructions

1. Prepare the Chicken:

1. Pound chicken to even thickness (about 1/2 inch thick).

2. Season both sides with salt and pepper.

3. Set up 3 bowls:

   • Bowl 1: Flour

   • Bowl 2: Beaten eggs

   • Bowl 3: Panko + Parmesan + garlic powder + paprika

4. Dredge chicken in flour, dip in eggs, then coat in panko mixture.

2. Cook the Chicken:

1. Heat oil in a large skillet over medium-high heat.

2. Fry chicken 3–4 minutes per side until golden brown and cooked through (165°F / 74°C inside).

3. Transfer to a paper towel-lined plate and keep warm.

3. Make the Mushroom Sauce:

1. In a clean skillet, melt butter and oil over medium heat.

2. Add mushrooms and sauté until golden (5–7 minutes).

3. Add garlic and cook 1 more minute.

4. Deglaze with broth/wine, scraping up any bits.

5. Stir in cream and simmer until thickened slightly (4–5 minutes).

6. Add Parmesan, stir until melted. Season with salt and pepper.

4. Serve:

• Place crispy chicken on a plate.

• Spoon mushroom Parmesan sauce over the top.

• Garnish with parsley if desired.

 Serving Suggestions:

• Serve with mashed potatoes, pasta, or steamed green beans.

• Add a side salad with lemon vinaigrette to balance the richness.