Daily Recipes

🧾 Ingredients:

For the Chicken:

• 2–4 boneless chicken breasts or thighs

• Salt & pepper, to taste

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/2 cup all-purpose flour

• 2 eggs, beaten

• 1 cup breadcrumbs (Panko = extra crispy)

• 1/2 cup grated Parmesan cheese

• Oil, for frying (vegetable or olive oil)

For the Parmesan Mushroom Sauce:

• 1 tbsp butter

• 1 tbsp olive oil

• 8 oz mushrooms (button or cremini), sliced

• 2 cloves garlic, minced

• 1 cup heavy cream (or half and half)

• 1/2 cup freshly grated Parmesan

• Salt & pepper to taste

• Optional: Fresh parsley for garnish

👩‍🍳 Instructions:

✅ 1. Prepare & Cook the Chicken:

1. Flatten chicken slightly with a mallet (even thickness = even cooking).

2. Season with salt, pepper, garlic powder, paprika.

3. Set up 3 bowls:

   • Flour

   • Beaten eggs

   • Breadcrumbs + Parmesan mixed

4. Dredge chicken in flour, dip in egg, then coat in breadcrumb-Parmesan mix.

5. Heat oil in a skillet over medium heat.

6. Fry chicken 3–5 minutes per side (until golden & cooked through). Transfer to paper towel to drain.

✅ 2. Make the Mushroom Sauce:

1. In the same skillet, add butter + olive oil.

2. Sauté mushrooms until golden and soft (5–6 mins).

3. Add garlic and cook 1 minute.

4. Pour in cream, stir in Parmesan, and let it simmer until thickened (3–5 mins).

5. Season with salt & pepper to taste.

✅ 3. Assemble:

• Plate the crispy chicken.

• Pour that rich, cheesy mushroom sauce over the top.

• Sprinkle with fresh parsley if you’re feeling fancy.

🍽️ Serving Suggestions:

• Mashed potatoes 🥔

• Buttered pasta 🍝

• Garlic green beans or steamed broccoli 🥦

Want a low-carb or oven-baked version too? I got you!