Crispy Golden Chicken with Creamy Parmesan Mushroom Sauce
| 4 | chicken breasts (boneless and skinless) |
| 1 cup | breadcrumbs |
| ½ cup | grated Parmesan cheese |
| 2 | eggs (beaten) |
| 1 cup | mushrooms (sliced) |
| 1 cup | heavy cream |
| 1 tbsp | butter |
| 2 cloves | garlic (minced) |
| Salt and pepper to taste | |
| Fresh parsley for garnish |
| Preheat the oven to 190°C. Season chicken breasts with salt and pepper. |
| In a shallow bowl, mix breadcrumbs and Parmesan cheese. Dip each chicken breast into beaten eggs and coat with the breadcrumb mixture. |
| Heat a skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown and cooked through. Set aside. |
| In the same skillet, melt butter and sauté garlic for 1 minute. |
| Add the mushrooms and cook until softened, about 5 minutes. |
| Pour in the heavy cream, stir, and let simmer until the sauce thickens. |
| Pour the Parmesan mushroom sauce over the chicken breasts and garnish with fresh parsley before serving. |
| Serve with roasted vegetables or mashed potatoes for a complete meal. |