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Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
3 tbsp olive oil
2 tbsp butter
1 cup mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Fresh parsley, for garnish
Directions:
Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each piece in flour, then dip in beaten eggs, and coat with a mixture of breadcrumbs and Parmesan cheese.
Cook the Chicken: In a large skillet, heat olive oil over medium heat. Fry the chicken until golden and crispy, about 5-6 minutes per side. Remove and set aside.
Make the Sauce: In the same skillet, melt butter. Add mushrooms and garlic, cooking until mushrooms are soft. Pour in the chicken broth and let simmer for a few minutes.
Add Cream and Parmesan: Stir in heavy cream and Parmesan cheese, and let the sauce thicken slightly. Season with salt and pepper to taste.
Combine: Return the chicken to the skillet, spoon the sauce over the chicken, and garnish with fresh parsley.
Serve: Serve hot with the creamy sauce and enjoy!
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