Chicken Alla Panna
Ready In: 35 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts (1 1/2 lbs)
- 1⁄4 cup flour, for dredging
- 1 egg
- 1⁄2 cup seasoned bread crumbs
- 1 small onion, chopped
- 4 ounces mixed mushrooms, sliced
- 1⁄2 cup chicken broth
- kosher salt & freshly ground black pepper
- 1⁄2 ounce butter
- 1⁄4 cup brandy or 1⁄4 cup dry sherry
- 2 teaspoons flour
- 1⁄4 cup chicken broth
- 2 tablespoons heavy cream
Directions
- Heat oil in a skillet over medium high heat. Prepare an assembly line for breading your chicken by placing the flour, a beaten egg, and the bread crumbs on 3 separate shallow dishes.
- Dredge chicken in flour, then dip both sides into the egg, then coat with bread crumbs.
- Place breaded chicken in skillet and brown both sides, about 5 minutes total; remove from skillet and set aside.
- Add onions and mushrooms to skillet, and cook, while stirring, until onions begin to soften, about 5 minutes.
- Pour in broth; season with salt and pepper.
- Remove pan from heat and add butter and brandy (or sherry), return to heat and cook about a minute.
- Stir in flour, mixing well.
- Reduce heat to low, stir in broth, return chicken, cover pan and simmer about 8 minutes; stir in cream, heat through, and serve.
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