Panko Breaded Chicken with a ZESTY Mushroom and White Wine Caper Sauce

Standard

It’s Zesty 🙂

Prep: 15 min

Cook: 20-30 min depends on thickness of chicken breasts

Serves: 2

Ingredients:

  • 1 Cup japanese panko bread crumbs
  • 1 /2 TBS paprika
  • 1 TBS dried parsley
  • 1/2 tsp cayenne pepper
  • 1/2 tsp freshly ground peppercorns (I use a blend of white, black, red, and pink ground in a mortar and pestle).
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 2 chicken breasts, I used regular not thin ones, trim fat.
  • 1 beaten egg
  • 1/2 C flour
  • 10 mushrooms, washed and sliced
  • 3 lemons juiced
  • 2 cloves of garlic, minced
  • 3/4 cup of chardonnay
  • 3 TBS butter, real
  • 1 TBS flour
  • 2 TBS capers
  • 2TBS olive oil

Instructions:

  1. Combine first 7 ingredients into a medium bowl and mix well.
  2. Trim chicken of fat.
  3. Arrange the next ingredients as follows: 1/2 C flour on a plate, beaten egg in a shallow bowl (that will fit one breast), Bowl of panko mix.  Salt and pepper breasts lightly and then dredge each breast in the order above so: Flour, egg, panko (making sure you cover each breast completely in each stage.
  4. Put breasts in fridge for 10 min to set breading and preheat oven to 375 degrees.
  5. While breasts are setting cut up garlic, mushrooms and measure out the rest of your ingredients.
  6. Heat large non-stick skillet on med high with 2 tbs of olive oil for about 3-4 min or until hot.
  7. Cook breast 3 min on each side, time this and do not flip or touch before 3 min so that you don’t loose your breading!  They should be nice and golden brown after 3 min on each side 🙂 place in a baking dish and cook for about 12-15 min or until done.
  8. While chicken is baking, take the skillet you used for the chicken and add your garlic and real butter on medium, cook for 1 min, then add mushrooms and cook for 1 min, then add lemon juice and wine and bring to a simmer for about 3-4 min, add capers, then that TBS of flour to thicken up a bit more.  Finally add some paprika, salt, and pepper to taste.

Serve with your choice of sides, I went with mac &  cheese and collard greens 🙂

It’s a VERY ZESTY sauce and goes wonderfully with the panko chicken!

 

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