Parmesan Crusted Chicken with Mustard Cream Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
4
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Calories
752 kcal
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Course
Main Course, Dinner
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Cuisine
French
Parmesan Crusted Chicken with Mustard Cream Sauce
Description
This recipe highlights boneless, skinless chicken breasts with a coating of beaten egg and grated Parmesan cheese that crisps up during a high-heat sauté. The chicken is seasoned with salt and pepper to enhance its natural flavor. The pan sauce begins with sautéed diced onion and minced garlic cooked gently until soft, then combined with Dijon mustard and heavy cream. This mixture is reduced by half to thicken and intensify the flavors and is finished with chopped parsley.
The chicken is cooked on medium-high heat to develop a crunchy golden crust, carefully flipped to ensure even browning and doneness throughout. The creamy mustard sauce is poured over the chicken when serving, offering a creamy and slightly sharp flavor that complements the cheese crust and tender meat.
This dish fits well as a main course accompanied by roasted vegetables, mashed potatoes, or a simple salad to balance the richness. It can be served immediately to maintain the crispness of the chicken crust.
Butterflying larger chicken breasts before cooking ensures even thickness for more uniform crust and cooking.
Ingredients
- 2 lbs chicken breast See Note 1, boneless, skinless
- 1/2 tsp salt
- 1 1/2 tsp black pepper
- 1 egg beaten
- 1 1/2 cups Parmesan Cheese grated
- 1 onion diced, medium
- 2 garlic minced, cloves
- 3 tbsp olive oil separated
- 1 tbsp Dijon mustard
- 1 cup heavy cream
- 2 tbsp parsley chopped
Instructions
- Season both sides of chicken with salt and 1 tsp of the pepper.
- Place grated parmesan in a shallow bowl and dredge chicken in egg. Gently shake off excess egg and then place in parmesan bowl, pressing to adhere cheese on both sides. Gently shake off excess and repeat with remaining chicken breasts. Set aside.
- In a large skillet over medium high heat sauté the onion in one tablespoon of the oil for 2 minutes and add the garlic. Stir and continue to cook on low until onion is soft, 3-5 minutes.
- Add the mustard and stir to cook for 1 minute. Add the cream, remaining pepper cheese (from dredging) and parsley and stir to combine. Bring to a boil, lower heat and reduce by half. Set aside.
- Heat oil in a large skillet over high heat. Place chicken in skillet and allow to sauté and get golden, crunchy brown for 3 minutes each side. Carefully turn and cook the other side for 3 minutes or until also golden, crunchy brown.
- Serve immediately with mustard cream sauce poured over each piece of chicken.
Notes
- Butterflying large 1-pound chicken breasts by slicing horizontally creates thinner pieces for more even cooking and crust coverage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Calories | 752kcal | 38% |
| Carbohydrates | 7g | 2% |
| Protein | 65g | 130% |
| Fat | 50g | 77% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 300mg | 100% |
| Sodium | 920mg | 38% |
| Potassium | 1006mg | 21% |
| Sugar | 1g | 2% |
| Vitamin A | 1485IU | 30% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 487mg | 49% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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