Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup breadcrumbs (Panko works great for extra crispiness)
– 1/4 cup grated Parmesan cheese
– Salt and black pepper, to taste
– 1 egg, beaten
– 2 tbsp olive oil
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp Dijon mustard
– 1 tbsp butter
– 1 tsp lemon juice
– Fresh parsley, chopped (for garnish)
Directions:
1. Let’s get started by seasoning those chicken breasts with a sprinkle of salt and a dash of black pepper. In a shallow bowl, combine your Panko breadcrumbs and the delightful grated Parmesan. In another bowl, beat the egg until frothy and ready to go!
2. Now, take each chicken breast and dip it into the beaten egg, ensuring it gets a good soak. Then, press it gently into the breadcrumb mixture, giving it a nice, even coating.
3. Heat up the olive oil in a skillet over medium heat. Once it’s hot, lay those beautifully coated chicken breasts in the skillet. Cook each side for about 4-5 minutes until they turn a lovely golden brown and are fully cooked inside (aim for that 165°F internal temperature!). Remove them from the skillet and set aside.
4. In that same skillet, let’s make the luscious Creamy Dijon Sauce! Start by melting the butter. Add in the chicken broth and bring it to a simmer. Next, stir in the heavy cream, Dijon mustard, and a splash of lemon juice. Cook this miracle mixture for 2-3 minutes, stirring frequently until it thickens up. Don’t forget to season it with a little salt and pepper!
5. To serve, slice the crispy chicken and drizzle that rich Dijon sauce all over. Finish it off with a sprinkle of fresh parsley for a pop of color. Pair it with your favorite sides and enjoy this delightful meal!