Golden and Crispy Chicken with Mushroom and Parmesan Sauce
Ingredients (Serves 4)
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup (120 g) all-purpose flour
2 large eggs, beaten
1 cup (100 g) breadcrumbs
1/2 cup (50 g) grated Parmesan cheese
3 tbsp olive oil
2 tbsp butter
1 cup (150 g) sliced button mushrooms
2 cloves garlic, minced
1 cup (250 ml) heavy cream
1/2 cup (120 ml) chicken broth
1/2 cup (50 g) grated Parmesan cheese (for the sauce)
Chopped fresh parsley, for garnish
Preparation
1. Prepare the crispy chicken
Season the breasts with salt and pepper.
Prepare 3 plates: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
Dredge each piece of chicken in the flour, then in the egg, then in the breadcrumbs and Parmesan cheese.
2. Cook the chicken
Heat the olive oil in a large skillet over medium heat.
Cook the chicken breasts for 5 to 6 minutes on each side, until golden brown and crispy. Keep warm.
3. Prepare the creamy mushroom sauce
In the same skillet, melt the butter.
Add the mushrooms and garlic. Sauté for 4 to 5 minutes, until tender.
Pour in the chicken broth and simmer for 2 to 3 minutes.
Add the cream and Parmesan cheese. Simmer for 3 to 5 minutes, until thickened. Season with salt and pepper to taste.
4. Assemble and Serve
Return the chicken breasts to the pan and coat well with the sauce.
Garnish with freshly chopped parsley.
Serve hot with pasta, rice, or homemade mashed potatoes.
Tip:
You can also add a few walnut pieces or a touch of nutmeg to the sauce for a more refined twist.