Panko-Crusted Chicken with Creamy Mushroom-Leek Sauce

Panko-Crusted Chicken with Creamy Mushroom-Leek Sauce

This panko-crusted chicken with a creamy mushroom-leek sauce can be served over mashed potatoes or tossed with pasta.

Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
627 Calories

Recipe Instructions

Step 1
Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.
Step 2
Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
Step 3
Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.
Step 4
Add chicken on top of the sauce and cook until heated through. Serve immediately.

Ingredients

  • 2 tablespoons butter
  • salt and ground black pepper to taste
  • 1 large egg, beaten
  • 1 medium onion, sliced
  • 1 medium leek, sliced
  • 1 cup panko bread crumbs
  • 1 tablespoon grapeseed oil, or to taste
  • 5 medium mushrooms, sliced
  • 0.5 pound skinless, boneless chicken breast
  • 0.75 cup half-and-half

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