Description
Tender chicken breasts are pan-fried to a perfect golden crisp, then smothered in a rich, creamy mushroom and Parmesan sauce for an elegant yet comforting meal.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Pound the chicken breasts to an even thickness. In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the mushrooms and cook until softened and browned, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until slightly reduced. Reduce heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- Return the chicken breasts to the skillet, spooning the sauce over them. Simmer gently for 2-3 minutes to heat through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.