Crispy Golden Chicken with Parmesan Mushroom Sauc
Ingredients (for 4 people)
For the chicken:
4 chicken fillets
100 g of flour
2 eggs
100 grams of panko hat
50 g of grated parmesan
1 teaspoon garlic powder
1/2 teaspoon of paprika
Salt and pepper to taste
Olive oil or butter for cooking
For the sauce:
250g fresh mushrooms (sliced)
2 cloves of garlic (minced)
30 g de beurre
250 ml whole liquid cream
50 g of grated parmesan
1 tablespoon fresh parsley (minced)
1/2 teaspoon thyme (optional)
Salt and pepper to taste
Preparation
1. Getting the chicken ready
Flatten the chicken fillets using a millet to give them a uniform thickness (about 1.5 cm).
Prepare three plates: one with flour, one with beaten eggs, and one with the mixture of panko chapelure, grated parmesan, garlic powder, paprika, salt and pepper.
Put each chicken fillet in the flour, then in the eggs, and finally in the hat pressing well so that it adheres.
2. Cooking the chicken
Heat a large skillet over medium heat with a little olive oil or butter.
Cook the chicken fillets about 4 to 5 minutes on each side, until nice and crispy. Place them on a plate covered with absorbent paper.
3. Making the sauce
In the same pan, melt the butter over medium heat.
Add minced garlic and mushrooms, then simmer until tender and golden brown (about 5 minutes).
Add liquid cream, grated parmesan, and thyme (if using). Mix well and let simmer on low heat for 3-4 minutes until sauce thickens slightly.
Season with salt, pepper, and add chopped parsley.
4. Assembler le plat
Put the crispy chicken fillets back in the pan with the sauce to heat them up slightly.
Zap each fillet in mushroom and parmesan sauce before serving.
Suggestions d’accompagnement
Serve with mashed potatoes, rice pilaf, or roasted vegetables.
Add a green salad for a touch of freshness.
Astuces
You can substitute mushrooms for spinach for a variation.
For even more crunchiness, put the cooked chicken a few minutes under the oven grill.
Enjoy your meal!