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Chicken Chardon is a delicious dish featuring breaded and fried chicken breasts smothered in a creamy cheese and mushroom sauce.
Ever felt like Gordon Ramsay with a chicken breast in one hand and a whisk in the other? Well, my fine feathered friend, you’ve hit the jackpot! Dive into this Chicken Chardon recipe that’s crafted to make your taste buds dance the cha-cha. Detailed steps, easy ingredients, and a dash of humor guaranteed.
Chicken Chardon
Chicken Chardon is a delightful blend of American and French cuisines, bringing the robust flavors of seasoned chicken breast with a crispy breadcrumb coating. This dish balances rich taste and texture, making it an incredible culinary experience. Perfect for impressing guests or treating yourself to a fancy meal at home. Cooking it is as easy as singing in the shower – but maybe less fun!
- Cooking Method: Baking and Sautéing
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine Type: American-French Fusion
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 lemon, sliced
Cooking Instructions
- Preheat your oven to 375°F (190°C).
- Pound the chicken breasts to an even thickness using a meat mallet. Try not to interrupt any deep conversations with the chicken!
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Dredge each chicken breast in flour, then into the beaten eggs, and finally coat them generously in the breadcrumb mixture. Think of it as a beauty spa treatment for chicken.
- Heat 2 tablespoons of butter and the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts and sauté for about 3-4 minutes on each side until golden brown. We’re looking for a sun-kissed tan, not a beachy vacation.
- Transfer the skillet to the preheated oven. Bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Somehow, the chicken can’t take its own temperature!
- While the chicken bakes, make the sauce: In a small saucepan, combine the chicken broth, white wine, and the remaining butter. Bring to a simmer over medium heat.
- Reduce the heat and stir in the heavy cream. Let it simmer for another 5 minutes until slightly thickened. Nobody likes a runny sauce.”
- Remove the chicken from the oven, place on a serving platter, and pour the sauce over the top.
- Garnish with fresh parsley and lemon slices.
Suggestions
- Alternative Ingredients: Substitute panko breadcrumbs for a crunchier texture. Try using Greek yogurt instead of the heavy cream for a tangy twist.
- Garnishing Options: Fresh thyme or basil can add an aromatic touch. A sprinkle of red pepper flakes will bring some heat to the dish.
- Cooking Tips: Ensure your skillet is oven-safe to avoid any kitchen catastrophes. Add a little extra Parmesan to the breadcrumb mixture if you’re feeling cheesy.
