Crispy Chicken with Creamy Dijon Sauce

Ingredients

For the Chicken:
4 boneless, skinless chicken breasts
1/2 cup breadcrumbs (Panko recommended for extra crispiness)
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
1 egg, beaten
2 tbsp olive oil
For the Creamy Dijon Sauce:
1/2 cup chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tbsp butter
1 tsp lemon juice
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

Step 1: Prepare the Chicken
Season the chicken breasts with salt and pepper.
In a shallow bowl, combine breadcrumbs and Parmesan cheese.
In a separate bowl, beat the egg.
Step 2: Coat the Chicken
Dip each chicken breast into the beaten egg, allowing any excess to drip off.
Press each piece into the breadcrumb mixture until fully coated.
Step 3: Cook the Chicken
In a large skillet, heat olive oil over medium heat.
Cook the chicken for 4-5 minutes per side, until golden brown and an internal temperature of 165°F is reached.
Once done, remove the chicken from the skillet and set aside.
Step 4: Make the Creamy Dijon Sauce
In the same skillet, melt the butter over medium heat.
Pour in the chicken broth and bring to a simmer.
Stir in the heavy cream, Dijon mustard, and lemon juice.
Let the sauce cook for 2-3 minutes, stirring frequently, until it thickens slightly. Season with salt and pepper to taste.
Step 5: Serve
Slice the chicken and drizzle the Dijon sauce over each piece.
Garnish with fresh parsley and serve with your favorite sides!