The thing about me is, if there’s a crispy chicken cutlet with mushroom cream sauce on a menu, that’s immediately what I’m ordering. So naturally, we had to make our own version at home.
We’re talking super crispy chicken with a creamy mushroom Parmesan sauce that I could honestly chug. And because I love a creamy chicken dish that I can serve with pasta, we made sure there’s enough sauce to toss some through and serve alongside. This is exactly my kind of dinner. Anyone else!?
Crispy Chicken with a Creamy Mushroom Parmesan Sauce
Tender chicken is coated in a crispy breadcrumb and Parmesan crust, then pan-fried until golden and topped with a creamy mushroom, Parmesan, sage, and thyme sauce.
Equipment
- 1 medium sauce pan
- 1 Large frying pan
Ingredients
Sauce
- 1½ cups parmesan cheese, freshly grated
- 1½ cups heavy cream, 33%
- 2 large egg yolks
- 1/4 cup white wine, chardonnay
- 1/4 cup capers, optional
- 1 tbsp butter
- 6 fresh sage leaves
- 3 fresh thyme sprigs
- 1 garlic clove, minced
Chicken
- 1½ pounds chicken breasts, boneless, skinless – approx 2 chicken breasts
- 1 cup panko breadcrumbs, plain
- 1/2 cup olive oil
- 2 large eggs, whisked
- 1 tbsp parmesan cheese, freshly grated
- 1 tbsp lemon juice
- salt, to taste
- pepper, to taste
- lemon wedges, to garnish
Instructions
Prepare the mushroom cream sauce
- In a medium bowl, whisk the egg yolks. Add the cream and season with salt and pepper. Whisk until combined and set aside.
- Heat a saucepan over medium-high heat. Add ½ tablespoon of butter, followed by the sliced mushrooms, sage leaves, and thyme. Season with salt and pepper. Cook until the mushrooms release their moisture and begin to brown. About 5 mintues.
- Add the garlic and cook for another minute. Pour in the wine to deglaze the pan and cook for approximately 2 minutes, or until most of the wine has evaporated.
- Add the remaining ½ tablespoon of butter, then reduce the heat to medium-low. Slowly stir in the cream and egg yolk mixture, stirring continuously until the sauce thickens.
- Stir in the remaining parmesan cheese and capers. Remove from the heat and set aside.
Prepare the chicken
- Slice each chicken breast horizontally into thin pieces, approximately 3 slices per breast. Depending on the size of your chicken breasts, you may get 4 slices. Season both sides with salt and pepper.
- On a plate, combine the breadcrumbs and parmesan cheese.
- In a separate bowl, whisk the eggs.
- Dip each piece of chicken into the egg mixture, then coat evenly with the Parmesan breadcrumb mixture.
- In a large frying pan over medium heat, add the oil and heat. Add the chicken and cook for approximately 2 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the pan and arrange on a serving platter.
Finishing
- Remove the sage leaves and thyme sprigs. Reheat the mushroom parmesan sauce over low heat, then spoon it generously over the chicken.
- Finish with a squeeze of fresh lemon juice and serve immediately.
- Sammy’s tip: There is enough mushroom parmesan sauce to toss with pasta and serve alongside the chicken for a complete meal if desired.
Nutrition
Calories: 695kcal | Carbohydrates: 11g | Protein: 40g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 879mg | Potassium: 561mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1351IU | Vitamin C: 3mg | Calcium: 391mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Can I make this without the wine?
Yes! Replace the white wine with the same amount of chicken broth. You’ll lose a little of the flavor the wine adds, but you’ll still have a delicious sauce.
