yoI love chicken Parmesan or Parmesan chicken, and most of the times it comes served with tomato sauce and I think it also pairs very well with mushroom sauce.
Give it a try and see what am talking about.
is is just a lovely dinner, and ready in such easy steps.
For Chicken Parm;
- 4 boneless, skinless chicken breasts,
- 2large eggs, beaten and seasoned
- 1 cup bread crumbs
- 1/4 cup freshly grated Parmesan
- Salt and pepper
Pound the Chicken breasts.
Season it with salt and pepper.
Dip each breast in the egg mixture and then in the bread crumbs and Place on a greased baking tray.
Bake at 400 degrees F/ 200 degrees C for 10-15 minutes.
Take out the oven and sprinkle the grated cheese on top and place back in the oven for 10 minutes.
For mushroom sauce:
- 2 cups mushrooms chopped
- 1 white onion chopped
- 1 tablespoon butter
- 1 clove garlic minced
- 1 cup shredded cheese
- 1 cup milk
- 2 tablespoons flour (all purpose flour)
In a sauce pan, melt the butter and the onions and garlic. Let the onions cook completely.
Add in the flour. Mix it well over heat until there are no lumps. Cook it for 3-4 minutes, to cook the flour.
Add the mushrooms in and let them cook as well. Once softened and ready add the milk let it simmer.
Simmer while stirring often for 5 minutes. Add the cheese in and once mixed in take off heat and serve.
You have to be very careful with the flour, make sure your onions are fried in the butter and not watery so as to mix the flour in properly, you don’t want it lumping up as it will not cook away the flour taste.
If this seems hard, Start with the melted butter and add the flour, stir until flour is cooked and there are no lumps, then add sautéed onions and garlic in. Then proceed with the rest of instructions.
This is such a great sauce to have with fries, rice or as a great side to anything really.
Hope you enjoy it, please leave your feedback in the comments below.