Instruction Make Delicious Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce

Simple, delicious, fresh and tasty.

Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce. Line a baking sheet with aluminum foil and spray with cooking spray. Delicious boneless chicken breasts are browned in the skillet then served with a wonderful and really easy cream cheese and Parmesan cheese sauce. The sauce is similar to a Mornay sauce with the addition of cream cheese.

Italian seasoned dry bread crumbs; Nutritional. The idea with this recipe is that shredded parmesan melts, tuns golden and adheres to the chicken, forming a crust. Mix bread crumbs, garlic powder, shredded Parmesan, and butter. You can have Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce

  1. It's 4 tbsp of extra virgin olive oil.
  2. It's 4 of 6 oz. boneless skinless chicken breasts.
  3. You need 2 cup of shredded Parmesan cheese.
  4. You need 3 large of portobello mushroom caps, gills scraped off with a spoon, thinly sliced.
  5. Prepare 1/2 small of onion, finely chopped.
  6. It's 2 of garlic cloves.
  7. Prepare 1 bunch of thin asparagus, ends trimmed and discarded, chopped into 2 inch lengths.
  8. You need 3 tbsp of shery vinegar or red wine vinegar.
  9. It's 3/4 cup of chicken stock or broth.
  10. Prepare 1/2 pints of cherry tomatoes, whole if small, halved if large..
  11. It's 1 of handful of fresh flat-leaf parsley, chopped.

The crumbs should be evenly moistened. The parmesan cream sauce has fresh herbs and mushrooms that coats the chicken perfectly. Classic Chicken Parmesan is as good as it gets! This parmesan crusted chicken is smothered in marinara and melted cheese and has the juiciest chicken breast.

Parmesan Crusted Chicken Breasts with big Mushroom Veggie Sauce step by step

  1. Heat a large nonstick skillet over medium to medium high heat with 2 tablespoons EVOO..
  2. Season both sides of the chicken with salt and pepper. Dump the cheese onto a plate, and press the chicken into the cheese on both sides..
  3. Add the chicken to the hot skillet, allowing to cook a full 6-7 minutes. Do not touch..
  4. After 7 minutes, turn and cook the chicken 5-6 minutes more..
  5. While the chicken is browning, heat another large skillet over high heat with the remaining EVOO..
  6. Add mushrooms and season. Brown the mushrooms for 3 minutes, add onion and garlic..
  7. Cook for 2 minutes, stirring occasionally. Add the asparagus, tossing to combine..
  8. Add the sherry vinegar and continue to cook until the skillet is almost dry, about 1 minute..
  9. Add the chicken stock and cherry tomatoes and cook for 3 minutes or until the asparagus is tender..
  10. Add parsley, tossing to coat..

Chicken Parmigiana is so easy! ⬇️. Paprika Parmesan Crusted Chicken is so tender and flavorful it doesn't need any kind of sauce. The crisp Parmesan baked crust could almost pass for fried chicken! This Paprika Parmesan Crusted Chicken holds a special place in my heart; it was served at our wedding luncheon years ago. Pour beaten eggs into a shallow dish or bowl.