| Type: | Dinner |
| Ingredients: |
4 skinless chicken breasts, each cut into 4 strips 1 cup (for dredging) plus 2 Tbsp. flour 2 cups bread crumbs 2 eggs beaten with 2 Tbsp. milk 6 Tbsp. butter 1/2 c. minced onion salt and pepper 4 cups sliced assorted mushrooms (wild is better) 2 lemons, juiced 2 Tbsp. chopped garlic 1 1/2 cups heavy cream 2 Tbsp. fresh parsley, finely chopped |
| Procedure: |
Preheat a large skillet to medium heat and melt 2 Tbsp. butter in it. Season chicken with salt and pepper. Dredge chicken strips in flour, egg wash, and bread crumbs (in that order). Pan-fry the chicken in 2 batches (using 2 Tbsp. butter per batch) until golden brown on each side, about 3 minutes per side. Remove chicken from pan and drain on paper towel-lined plate. Melt remaining butter in skillet, stir in 2 Tbsp. flour and cook for 1 minute. Add the onions and continue to saute for 2 minutes. Add the mushrooms and saute for another 2 minutes. Season with salt and pepper. Add lemon juice and garlic and cook for another 2 minutes. Stir in heavy cream and bring the liquid to a simmer. Cook the mixture until the cream thickens and coats the back of a spoon (about 4 minutes). Remove sauce from pan and stir in parsley. To serve: place chicken strips on a bed of greens (such as spinach) and spoon the mushroom sauce over the chicken. Suggested side dish: cheesy rice This recipe was adapted from Emeril Lagasse's. |
| Yields: | 4 servings |