Panko Crusted Chicken With Chanterelle-Gruyere Sauc

Name: Panko Crusted Chicken With Chanterelle-Gruyere Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken; 4 six to eight ounce boneless, skinless chicken breasts, pounded a bit to even them out; 1 cup flour; 2 eggs lightly beaten with a few tablespoons of water; 2 cups panko bread crumbs; Salt and pepper; Vegetable oil for frying; For the sauce; 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 1 medium shallot, minced; A pinch of dried thyme, crushed between your fingers; 1 pound chanterelle mushrooms, cleaned and cut into good size chunks (or substitute another mushroom); 1 teaspoon instant flour (plus more if needed); 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 cup dry white wine; 1 1/2 cups half and half (plus a little more if needed to thin out the sauce); 2 ounces shredded Gruyere cheese

Servings: persons

For the chicken
4 six to eight ounce boneless, skinless chicken breasts, pounded a bit to even them out
1 cup flour
2 eggs lightly beaten with a few tablespoons of water
2 cups panko bread crumbs
Salt and pepper
Vegetable oil for frying
For the sauce
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium shallot, minced
A pinch of dried thyme, crushed between your fingers
1 pound chanterelle mushrooms, cleaned and cut into good size chunks (or substitute another mushroom)
1 teaspoon instant flour (plus more if needed)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup dry white wine
1 1/2 cups half and half (plus a little more if needed to thin out the sauce)
2 ounces shredded Gruyere cheese

1
Begin by heating enough vegetable oil in a large skillet to come up about a half inch in the pan. Get the oil nice and hot while you're breading the chicken.
2
Season the chicken well with salt and pepper. Set up a breading station and dredge the chicken first in the flour, then the beaten egg and finally the panko.
3
Brown the chicken on both sides until golden and then place them in a shallow baking dish. While you make the sauce, bake the breasts in a 350F oven for 15 to 20 minutes.
4
In a large saute pan, heat the oil and butter, add the shallot and saute until it softens. Add the mushrooms and thyme and continue to saute until the mushrooms give off their liquid. Continue to saute to let the liquid almost evaporate. Stir in the instant flour.
5
Add the salt, pepper and wine. Simmer for about one minute.
6
Stir in the half and half, bring up to a simmer and cook to thicken the sauce. If you like a thinner sauce, add a little more of the half and half. You can always sprinkle in a little more instant flour to find the right consistency. You want to simmer until the sauce coats the back of a spoon.
7
Turn off the heat and stir in the shredded cheese. ladle the sauce over the chicken and enjoy!

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the chicken, 4 six to eight ounce boneless, skinless chicken breasts, pounded a bit to even them out, 1 cup flour, 2 eggs lightly beaten with a few tablespoons of water, and more.

Yes, Panko Crusted Chicken With Chanterelle-Gruyere Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panko Crusted Chicken With Chanterelle-Gruyere Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions