Crispy Chicken with Creamy Dijon Sauce

• total time: 7 minutes

Ingredients

Chicken

4 boneless, skinless chicken breasts

1/2 cup breadcrumbs (Panko works great for extra crispiness)

1/4 cup grated Parmesan cheese

Salt and black pepper, to taste

1 egg, beaten

2 tbsp olive oil

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

Prepare the Chicken: Season the chicken breasts with salt and pepper. In a shallow bowl, mix breadcrumbs and Parmesan cheese. In another bowl, beat the egg.

Coat the Chicken: Dip each chicken breast in the beaten egg, then press into the breadcrumb mixture until well-coated.

Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown and fully cooked through (internal temperature of 165°F). Remove from the skillet and set aside.

Make the Creamy Dijon Sauce: In the same skillet, melt the butter. Add chicken broth and bring to a simmer. Stir in heavy cream, Dijon mustard, and lemon juice. Cook for 2-3 minutes, stirring frequently, until the sauce thickens. Season with salt and pepper.

Serve: Slice the chicken and drizzle the Dijon sauce over the top. Garnish with fresh parsley and serve with your favorite sides!