05/08/2019 Parmesan Chicken with Mushroom Cream Sauce

Parmesan Chicken with Mushroom Cream Sauce

2 lg. or 4 small boneless, skinless chicken breasts, each cut in half
1 cup buttermilk
1 Tbsp. hot pepper sauce
1 cup panko or bread crumbs
1 cup Parmesan cheese
1 tsp. salt
2 eggs, beaten
Flour for dusting
4 Tbsp. unsalted butter

Mushroom Cream Sauce:
5 oz. fresh mushrooms, stemmed & quartered
1 Tbsp. unsalted butter
1 small onion, chopped
½ cup chicken broth
½ cup vermouth
¾ cup heavy cream

Marinate chicken in buttermilk and hot sauce in zip lock bag overnight up to 24 hours, turning once.
Preheat oven to 375. Combine bread crumbs, cheese, and salt in shallow dish. Place beaten eggs in a separate shallow dish. Remove chicken from marinade. Dust chicken with flour. Dip chicken in eggs and roll in crumb mixture, coating thoroughly.
Melt butter in a skillet over medium heat. Add chicken and cook until lightly browned on both sides, careful not to scorch. Transfer to baking sheet. Bake 10-15 minutes or until done.
While chicken bakes, prepare sauce. Sauté mushrooms in butter in a skillet; set aside. Add onions to skillet and sauté lightly. Add broth and vermouth to skillet and reduce to 2 Tbsp. Return mushrooms to skillet and stir in cream. Reduce sauce to desired consistency. To preserve crispy coating, serve chicken with sauce on the side.