Golden Crispy Chicken with Parmesan Mushroom Sauce

Set up breading station:

In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.

In a second shallow bowl, beat the eggs.

In a third shallow bowl, combine panko breadcrumbs and grated Parmesan cheese.

Bread the chicken:

Dredge each chicken breast in the flour mixture, coating evenly, then dip into the beaten eggs, and finally coat with the panko-Parmesan mixture, pressing gently to ensure the breadcrumbs stick.

Cook the chicken:

Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the chicken breasts.

Cook for 5-7 minutes on each side until golden brown and crispy. The internal temperature should reach 165°F (75°C).

Remove the chicken from the skillet and set aside to keep warm.

Make the Mushroom Sauce:
Sauté the onions and garlic:

In the same skillet, add butter and sauté the chopped onion over medium heat until softened, about 3 minutes.

Add minced garlic and cook for another 30 seconds, until fragrant.

Cook the mushrooms:

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

Make the sauce:

Pour in the chicken broth, scraping up any browned bits from the skillet. Bring to a simmer and cook for 3-4 minutes.

Stir in the heavy cream and bring the mixture back to a simmer. Let it cook for another 2-3 minutes, allowing the sauce to thicken slightly.

Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Combine:

Return the crispy chicken to the skillet, spooning the sauce and mushrooms over the top. Let it simmer for 2-3 minutes to allow the flavors to meld.

Serve:
Garnish with fresh chopped parsley before serving. Serve hot with mashed potatoes, rice, or pasta to soak up the delicious mushroom sauce.

Serving and Storage Tips:

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