Crispy Garlic Parmesan Chicken
Oct 6, 2022 23:12:59 GMT -5
Post by PurplePuppy on Oct 6, 2022 23:12:59 GMT -5
Crispy Garlic Parmesan Chicken
Serves 2-4
10m prep time
15m cook time
INGREDIENTS
2 boneless skinless chicken breasts, cut in half lengthwise
FOR THE FLOUR MIXTURE:
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
FOR THE EGG WASH:
2 large eggs
1/4 cup water
FOR THE BREADCRUMBS:
2 cups panko breadcrumbs
3/4 cup Parmesan cheese, freshly grated
2 tablespoons fresh parsley, minced
Vegetable oil, as needed, for frying
FOR THE SAUCE:
1 tablespoon butter
1 tablespoon flour
3 garlic cloves, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup Parmesan cheese, freshly grated
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, minced, for serving
PREPARATION
If needed, pound chicken out to an even thickness. Season liberally with salt and pepper.
In a large, shallow bowl, whisk together the 2 cups flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
In a separate shallow bowl, whisk together the 2 eggs and 1/4 cup water.
In a third shallow bowl, whisk together the breadcrumbs, parmesan cheese, and parsley.
Dredge chicken in flour on both sides, shaking off excess.
Dip chicken in egg wash, again shaking off excess. Finally, dredge chicken in panko breadcrumb mixture and set aside.
In a large skillet over medium-high heat, heat about 2 tablespoons of vegetable oil. Brown chicken until golden brown and cooked through, about 4-5 minutes per side, and set aside on a paper towel lined plate to drain.
Reduce heat to medium, then add butter to skillet. Whisk in flour and garlic and cook 1 minute or so, stirring constantly.
Pour in white wine, whisking frequently, and let liquid reduce by half.
Whisk in cream and let bubble until thick. Remove from heat and stir in Parmesan cheese until melted.
Season to taste with salt and pepper.
Add chicken back to skillet and let warm through. Serve with sauce spooned over chicken and fresh parsley, if desired.
link
Serves 2-4
10m prep time
15m cook time
INGREDIENTS
2 boneless skinless chicken breasts, cut in half lengthwise
FOR THE FLOUR MIXTURE:
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
FOR THE EGG WASH:
2 large eggs
1/4 cup water
FOR THE BREADCRUMBS:
2 cups panko breadcrumbs
3/4 cup Parmesan cheese, freshly grated
2 tablespoons fresh parsley, minced
Vegetable oil, as needed, for frying
FOR THE SAUCE:
1 tablespoon butter
1 tablespoon flour
3 garlic cloves, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup Parmesan cheese, freshly grated
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, minced, for serving
PREPARATION
If needed, pound chicken out to an even thickness. Season liberally with salt and pepper.
In a large, shallow bowl, whisk together the 2 cups flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
In a separate shallow bowl, whisk together the 2 eggs and 1/4 cup water.
In a third shallow bowl, whisk together the breadcrumbs, parmesan cheese, and parsley.
Dredge chicken in flour on both sides, shaking off excess.
Dip chicken in egg wash, again shaking off excess. Finally, dredge chicken in panko breadcrumb mixture and set aside.
In a large skillet over medium-high heat, heat about 2 tablespoons of vegetable oil. Brown chicken until golden brown and cooked through, about 4-5 minutes per side, and set aside on a paper towel lined plate to drain.
Reduce heat to medium, then add butter to skillet. Whisk in flour and garlic and cook 1 minute or so, stirring constantly.
Pour in white wine, whisking frequently, and let liquid reduce by half.
Whisk in cream and let bubble until thick. Remove from heat and stir in Parmesan cheese until melted.
Season to taste with salt and pepper.
Add chicken back to skillet and let warm through. Serve with sauce spooned over chicken and fresh parsley, if desired.
link