Parmesan Crusted Chicken Breast with Mushroom Sauce
Created By : littleke
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Prep Time |
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25 minutes |
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Cook Time |
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30 minutes |
| Serves 4 |
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4
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skinless boneless chicken breast
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1
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cup parmesan reggiano cheese shredded
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2
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cup bread crumbs
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1
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eggs lightly beaten
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salt to taste
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black pepper to taste
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1/2
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cup flour
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1/2
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cup canola oil
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2
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cup cremini mushrooms sliced
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1/2
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cup marsala wine
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2
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tbsp butter
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salt and pepper to taste
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preheat oven to 400 degrees
Line parchment paper or a silpat sheet on a cookie or sheet tray. Sprinkle shredded parmesan cheese evenly over tray. Bake in 400 degree oven for 8-10 minutes until cheese is lightly browned. Remove from oven and allow to cool.
Once cheese is cool crumble it and mix it with the bread crumbs.
Rinse, pat dry and pound out chicken breasts to 1/2 inch thickness. Then place flour in one shallow bowl, bread crumb/cheese mix in another shallow bowl and beaten egg in a third bowl. Dip chicken breasts, one at a time into 1. flour to coat 2. egg 3. bread crumb mix. Season with salt and pepper. Refrigerate for 10 minutes.
Meanwhile heat a large non-stick skillet over medium high heat. Add canola oil. Brown each side of each chicken breast for 3-5 minutes, then place on a clean cookie sheet.
Bake in oven for 15 minutes or until internal temperature of chicken is 165 degrees.
For Sauce
Saute mushrooms in 2 tbs canola oil over very high heat until brown and soft. Deglaze with marsala and cook over high heat for 5 minutes. With a wooden spoon, stir in butter, salt and pepper. Serve over finished chicken breasts.