Crispy Chicken with Creamy Dijon Sauc
Ingredients
Chicken
4 boneless, skinless chicken breasts
1/2 cup breadcrumbs (Panko works great for extra crispiness)
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
1 egg, beaten
2 tbsp olive oil
Creamy Dijon Sauce
1/2 cup chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tbsp butter
1 tsp lemon juice
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Prepare the Chicken: Season the chicken breasts with salt and pepper. In a shallow bowl, mix breadcrumbs and Parmesan cheese. In another bowl, beat the egg.
Coat the Chicken: Dip each chicken breast in the beaten egg, then press into the breadcrumb mixture until well-coated.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown and fully cooked through (internal temperature of 165°F). Remove from the skillet and set aside.
Make the Creamy Dijon Sauce: In the same skillet, melt the butter. Add chicken broth and bring to a simmer. Stir in heavy cream, Dijon mustard, and lemon juice. Cook for 2-3 minutes, stirring frequently, until the sauce thickens. Season with salt and pepper.
Serve: Slice the chicken and drizzle the Dijon sauce over the top. Garnish with fresh parsley and serve with your favorite sides!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4
Calories: Approx. 450 kcal per serving