Description
A comforting dish featuring crispy, golden breaded chicken breasts served with a rich, velvety cream sauce, accompanied by classic mashed potatoes and steamed green beans.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup vegetable oil for frying
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 4 large potatoes, peeled and cubed
- 1/4 cup milk
- 2 tablespoons butter
- 1 pound fresh green beans, trimmed
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Pound the chicken breasts to an even thickness, about 1/2 inch. Season with salt, pepper, garlic powder, and paprika.
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Dredge each chicken breast in flour, dip in egg, then coat thoroughly with breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
- For the cream sauce, melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and chicken broth, bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens slightly. Season with salt and pepper, then stir in parsley.
- Boil potatoes in salted water until tender, about 15 minutes. Drain, then mash with milk, butter, salt, and pepper until smooth.
- Steam green beans for 5-7 minutes until crisp-tender. Season with salt and pepper.
- Serve the golden breaded chicken topped with cream sauce, alongside mashed potatoes and steamed green beans.
Notes
You can customize the seasonings to taste.