Ingredients (for 4 people)
For the crispy chicken:
Chicken breasts: 4, flattened evenly
Flour: 100 g (about 3⁄4 cup)
Eggs: 2, beaten
Panko hat: 150 g (approximately 1 cup)
Grated Parmesan: 50 g (about 1/2 cup)
Garlic powder : 1 tsp. à coffee
Paprika : 1 c. à coffee
Salt and pepper: to taste
Olive oil or vegetable oil: for cooking
For the mushroom and parmesan sauce:
Mushrooms: 250 g, sliced
Butter : 2 c. eating soup
Garlic: 2 cloves, minced
Whole liquid cream : 200 ml
Poultry broth: 100 ml
Grated Parmesan: 50 g
Fresh thyme: 1 branch (or 1⁄2 tsp. with dried thyme coffee)
Fresh parsley: for the garnish
Instructions
Step 1: Prepare the crispy chicken
In three separate plates, prepare:
A plate of flour mixed with a pinch of salt and pepper.
A plate of beaten eggs
A plate with capelure mixed with grated parmesan, garlic powder, paprika, salt and pepper.
Dip each piece of chicken in the flour, then in the egg, and finally in the capelure mixture. press slightly to join
Heat oil in a large skillet over medium heat. Cook the chicken strips 4 to 5 minutes on each side, until golden brown and crispy. Reserve on a plate.
Step 2: Prepare the parmesan mushroom sauce
In the same pan, melt the butter over medium heat. Add garlic and mushrooms, then stir until mushrooms are golden brown.
Pour the poultry broth and let it simmer for 2 minutes to thaw the pan.
Incorporate the liquid cream and thyme, then simmer over low heat for 3-5 minutes, until thickened.
Remove sprig of thyme and add grated parmesan. Mix well until the cheese is melted and the sauce is creamy.
Step 3 – Assemble and Serve
Put the chicken back c
