Crispy Chicken Creamy Sauce (Printer-Friendly)
Golden crispy chicken paired with luscious creamy parmesan sauce
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup breadcrumbs (preferably panko)
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon paprika
08 - 1/4 cup grated Parmesan cheese (optional)
→ Frying
09 - 1/3 cup vegetable oil
→ Creamy Sauce
10 - 2 tablespoons butter
11 - 2 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1/2 cup chicken broth
14 - 1/4 cup grated Parmesan cheese
15 - 1 teaspoon Dijon mustard
16 - Salt and pepper to taste
17 - 1 tablespoon chopped fresh parsley (for garnish)
# How to Make It:
01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and paprika.
02 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan. Dredge each seasoned chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the breadcrumb mixture until evenly coated on all sides.
03 - Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the skillet and fry for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.
04 - In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, then stir in the grated Parmesan cheese and Dijon mustard. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
05 - Arrange the crispy chicken breasts on serving plates and spoon the warm cream sauce generously over the top. Garnish with freshly chopped parsley and serve immediately.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp crust and the silky Parmesan sauce will make you close your eyes on the first bite.
- It looks and tastes like a restaurant dish, but the whole thing comes together in under an hour with ingredients you probably already have.
02 -
- If the oil is not hot enough when you add the chicken, the breading will soak up oil and turn soggy instead of crisp.
- Letting the sauce simmer too long will cause it to break and become grainy, so pull it off the heat as soon as it thickens.
03 -
- Let the breaded chicken rest for five minutes on a wire rack before frying so the coating adheres properly and does not slide off in the pan.
- Grating your own Parmesan from a block melts smoother and tastes worlds better than the pre shredded kind in the green container.