Paneed Chicken with Creole Mushroom Cream Sauce

Paneed Chicken with Creole Mushroom Cream Sauce ingredients

• 4 6-oz pieces boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 tbsp Creole seasoning
• 2 large eggs
• 1 cup Panko breadcrumbs
• 1/4 cup, for frying vegetable oil
• 2 tbsp, for frying unsalted butter
• 2 tbsp unsalted butter
• 8 oz, sliced cremini mushrooms
• 1/2 medium, finely diced yellow onion
• 2 cloves, minced garlic
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 tsp, or to taste Creole seasoning
• 2 tbsp, chopped for garnis fresh parsley

How to make Paneed Chicken with Creole Mushroom Cream Sauce

1. Prepare the chicken cutlets: Place each of the 4 chicken breasts between two pieces of plastic wrap. Using a meat mallet or a heavy pan, pound the chicken to an even 1/2-inch thickness. This ensures even cooking.
2. Set up a breading station: In the first shallow dish, combine 1/2 cup all-purpose flour and 1 tbsp Creole seasoning. In the second, whisk 2 large eggs. In the third, place 1 cup Panko breadcrumbs.
3. Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally coat thoroughly in the Panko breadcrumbs, pressing gently to adhere.
4. Heat a large skillet over medium-high heat. Add 1/4 cup vegetable oil and 2 tbsp unsalted butter. Once the butter is melted and sizzling, carefully place 2 chicken cutlets in the pan, ensuring not to overcrowd.
5. Pan-fry the chicken for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a low oven (200°F/95°C) while you cook the remaining cutlets. You may need to add a bit more oil and butter for the second batch.
6. Make the mushroom cream sauce: In the same skillet (drain off most of the oil if excessive, leaving about 1 tbsp), melt 2 tbsp unsalted butter over medium heat. Add 8 oz sliced cremini mushrooms and 1/2 finely diced yellow onion. Sauté for 5-7 minutes until mushrooms are browned and onions are softened.
7. Stir in 2 minced garlic cloves and cook for 1 minute more until fragrant. Sprinkle 1 tbsp all-purpose flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
8. Gradually whisk in 1 cup chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in 1/2 cup heavy cream and 1/2 tsp Creole seasoning. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
9. To serve, place a paneed chicken cutlet on each plate and spoon a generous amount of the Creole mushroom cream sauce over the top. Garnish with 2 tbsp fresh chopped parsley. Serve immediately with a side of rice or greens.

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