Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably panko)
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Vegetable oil for frying
For the Mushroom Sauce:
2 tablespoons unsalted butter
1/2 cup sliced mushrooms
1 small garlic clove, minced
1/2 cup heavy cream
1/4 cup chicken broth
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Prepare the Chicken: Season chicken breasts with salt and pepper. Dredge each piece in flour, dip into beaten eggs, and then coat with a mixture of breadcrumbs and Parmesan cheese.
Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the chicken for about 4-5 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Make the Mushroom Sauce: In the same skillet, melt butter over medium heat. Add sliced mushrooms and garlic and sauté until softened, about 5 minutes. Stir in the heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes, allowing the sauce to thicken. Season with salt and pepper.
Serve: Pour the Parmesan mushroom sauce over the crispy chicken breasts and garnish with fresh parsley. Serve immediately with mashed potatoes or your favorite side.
