Golden Crispy Chicken with Parmesan Mushroom Sauce

Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
2 large eggs
2 tablespoons milk
1 cup panko breadcrumbs (for extra crispiness)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil (for frying)
For the Parmesan Mushroom Sauce:
1 tablespoon unsalted butter
1 tablespoon olive oil
8 oz mushrooms, sliced (button, cremini, or a mix of your favorites)
2 cloves garlic, minced
1/2 cup chicken broth (or white wine for extra flavor)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Chicken:
Flatten the Chicken: If your chicken breasts are thick, you can pound them to an even thickness using a meat mallet (about 1/2 inch thick). This helps them cook evenly.
Dredging Setup: In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
In another bowl, whisk together the eggs and milk.
In a third dish, combine the panko breadcrumbs and grated Parmesan cheese.
2. Bread the Chicken:
Dip each chicken breast into the seasoned flour mixture, ensuring it’s coated evenly.
Next, dip the floured chicken into the egg mixture, then coat with the panko-Parmesan breadcrumb mixture. Press gently to make sure the breadcrumbs adhere well.
3. Cook the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. You want the oil to be hot but not smoking.
Carefully place the breaded chicken into the skillet and cook for about 4-5 minutes on each side until golden brown and crispy, and the chicken reaches an internal temperature of 165°F (74°C). You may need to cook the chicken in batches, depending on the size of your skillet.
Remove the chicken from the skillet and place on a paper towel-lined plate to drain any excess oil.
4. Make the Parmesan Mushroom Sauce:
In the same skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they are softened and browned.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth (or white wine) and bring to a simmer, scraping any browned bits off the bottom of the pan. Let it cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 3-4 minutes until it thickens slightly.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. The sauce should be creamy and rich.
5. Serve:
Place the crispy chicken on a serving platter or individual plates. Spoon the creamy Parmesan mushroom sauce over the top of each piece of chicken.
Garnish with freshly chopped parsley for a pop of color and a fresh flavor.