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

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

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.