GOLDEN CRISPY CHICKEN WITH PARMESAN MUSHROOM SAUCE
👩🍳 Instructions
1️⃣ Prepare the Chicken:
Season chicken breasts with salt and pepper.
Set up a dredging station: flour, beaten eggs, and panko-Parmesan mixture.
Coat each chicken breast in flour → egg → panko-Parmesan.
2️⃣ Cook the Chicken:
Heat olive oil or butter in a large skillet over medium heat.
Cook chicken for 4–5 minutes per side, until golden brown and cooked through.
Remove chicken from skillet and set aside.
3️⃣ Make the Mushroom Sauce:
In the same skillet, melt butter and sauté mushrooms until browned.
Add garlic and cook for 30 seconds until fragrant.
Pour in heavy cream, stir, and bring to a gentle simmer.
Add Parmesan cheese, salt, pepper, and optional thyme. Stir until sauce thickens slightly.
4️⃣ Combine & Serve:
Return chicken to the skillet, spooning sauce over the top.
Garnish with chopped parsley and serve immediately.
💡 Ashley’s Tips:
For extra crispy chicken, broil for 1–2 minutes after pan-frying.
Swap heavy cream for half-and-half for a lighter sauce.
Serve with mashed potatoes, pasta, or steamed veggies for a complete meal.
If you want, I can also give you a one-pan shortcut version where the chicken and creamy Parmesan mushroom sauce cook together — super quick and still golden and flavorful! Do you want me to share that next?
