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Crispy Chicken w/ Mushroom Sauce

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 479kcal

Ingredients

  • 1/4 cup Canola oil
  • 1 tbsp Butter
  • 2 tbsp Shallot minced
  • 2 cups Mushrooms sliced
  • 1 tsp All-purpose flour
  • 1 cup Beef broth
  • 1 sprig Fresh sage
  • 1 sprig Fresh thyme
  • 1 sprig Fresh rosemary
  • 1 pound Chicken breast boneless skinless butterflied
  • 1/4 cup All-purpose flour
  • 2 Eggs beaten
  • 1 cup Panko breadcrumbs
  • 1 tbsp Fresh parsley chopped
  • 4 slices Crusty bread
US Customary - Metric

Instructions

  • Heat the oil in a non-stick pan over medium heat.
  • Melt the butter in a seperate pan. Add the shallot and mushrooms and season with salt and pepper.
  • Cook for 3-5 minutes or until vegetables have softened. Add in the flour and cook while stirring for 1 minute. Add the beef broth, sage, thyme, and rosemary; bring to a simmer.
  • The gravy should be a thickened smooth consistency. Remove from the heat when the gravy has reached the desired thickness. Season with salt and pepper to taste. Reheat right before it's ready to serve.
  • To butterfly the chicken: Slice the chicken breast down the middle horizontally (lengthways) to make 2 thin breast pieces. Season both sides with salt and pepper. Coat the chicken with the flour, then coat with egg, then coat very well with breadcrumbs, pressing down to make sure the breading adheres.
  • Place the chicken into the oil and cook on both sides until golden brown and the internal temperature reaches 160°F using a thermometer (about 3 -4 minutes per side) then remove from the pan and set aside.
  • Remove the thyme, rosemary, sage from the sauce. Spoon the sauce over the chicken, garnish with parsley and serve with bread.

Nutrition

Calories: 479kcal | Carbohydrates: 56g | Protein: 40g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 162mg | Sodium: 853mg | Potassium: 763mg | Fiber: 3g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 5mg