Pan-Fried Creamy Mushroom Chicken
Description
This dish is a pan-fried battered chicken that's then baked to a beautiful brown color and is crispy on the outside and wonderfully tasty. It's finished off with a creamy, savory mushroom sauce that is wonderful with potatoes, rice or pasta.
Ingredients
6 boneless, skinless chicken breasts
3 eggs
2½ T. minced garlic
1½ c. flour
2 t. salt
1 t. black pepper
½ t. cayenne pepper
1 t. garlic powder
1 teaspoon garlic salt
1½ t. onion powder
¼ c. olive oil
Mushrooms:
16 oz. mushrooms
¼ c. butter
½ t. garlic salt
Gravy:
½ c. butter
2 T. dry minced onions
½ c. flour mixture
2 c. milk
2½ c. half and half
½ t. salt
¼ t. black pepper
chopped fresh parsley, for garnish
Directions
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Wash and chicken and pat dry.
In a small mixing bowl, combine eggs and garlic; pour into a large zip lock bag; add chicken; seal bag; coat well; marinate chicken for at least 3 hours.
In a large mixing bowl, add flour, salt, pepper, cayenne pepper, garlic powder, garlic salt and onion powder; mix well.
Remove chicken from bag; dredge in flour mixture, reserving the extra flour mixture for the gravy later.
Heat large skillet on medium-high heat; add olive oil; place coated chicken in skillet; brown on both sides for 2 - 3 minutes.
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray; place chicken in dish; cover chicken with foil; bake 40 - 50 minutes, depending on the size of the chicken; cook until the pink is gone in the middle.
Mushrooms:
In a large skillet, melt butter; add mushrooms and garlic salt; cook on medium-high heat until mushrooms are tender;
drain mushrooms; set aside.
Gravy:
Meanwhile, while chicken is baking, melt butter in large skillet over medium heat; add dry minced onion; add ½ cup of the reserved flour mixture into the melted butter; cook 1 minute; slowly add milk and half and half; stir quickly using a flat wire whisk or fork until smooth; season with salt and pepper; stir until gravy comes to a soft boil and thickens. Stir in cooked mushrooms.
Serve over chicken. Garnish with chopped parsley.
Serves 6-8.