Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, and then coat in a mixture of breadcrumbs and grated Parmesan cheese.
Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Once hot, fry the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate lined with paper towels to drain excess oil.
Make the Mushroom Sauce: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are soft and browned, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Create the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes until the sauce thickens slightly. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serve: Place the crispy chicken breasts on serving plates and spoon the creamy Parmesan mushroom sauce over the top. Garnish with freshly chopped parsley.
Serving and Storage Tips:
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