Parmesan Panko Chicken with Balsamic Butter Sauce

10
Maggie May Schill

By
@NakedMaggie

Had a lovely rainy evening at home. I had went to morning Aikido class so decided to take the evening off of Aikido class. My husband decided to go on ahead to Aikido class, leaving me an empty kitchen. This is really the only thing I've been wanting to eat for awhile now. So happy! It has been eaten!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
35 Min
Method:
Pan Fry

Ingredients

FOR PARM PANKO CHICKEN:

4
boneless skinless chicken breasts
enough cooking oil to fry, a 1/4-1/2 inch in a frying pan.(your favorite, i used extra virgin because i like the flavor, but it is expensive to use in such quanity.)
1 large
egg, beaten
1 c
panko bread crumbs
1/2 c
flour
4 Tbsp
parmigiano-reggiano, grated
1 tsp
garlic powder
1 tsp
parsley flakes
1/4 tsp
paprika, sweet mild
salt and pepper to taste

FOR BALSAMIC BUTTER SAUCE

1 c
vegetable broth
1/2 c
balsamic vinegar
3 Tbsp
cold unsalted butter
1/4 c
warm water
1/2 Tbsp
flour (or more if needed)
1/2 Tbsp
garlic powder
salt and pepper to taste

How to Make Parmesan Panko Chicken with Balsamic Butter Sauce

Step-by-Step

  • 1With a meat tenderizer, or heavy pan, beat chicken to about a 1/2- 1/4 inch thick. You can place your chicken between plastic wrap or in a large plastic bag to avoid making a mess!
  • 2In a bowl pour out your flour. In a 2nd bowl mix your panko, salt & pepper, parsley, paprika, garlic powder and grated Parmesan cheese. In a small bowl beat your egg and set aside.
  • 3Heat your oil up to cooking temp in a large heavy bottom frying pan. Remember need about 1/4 inch or a little more to fry chicken. So choose an oil you can afford to spare. I used extra virgin olive oil because I love the flavor with this dish, but that is an expensive oil to be so sparing with.
  • 4Dredge chicken in flour, dip them in eggs then roll in panko mixture until completely coated. Set aside to fry immediately.
  • 5Fry chicken for about 5-6 minutes per side until done. Place on paper towel to cool before serving.
  • 6While your chicken is cooking start on your sauce.
  • 7Pour your balsamic vinegar and vegetable broth into a sauce pan and simmer to reduce.
  • 8While the sauce is reducing season it with your garlic powder and salt and pepper.
  • 9Once the sauce is reduced in the pan by half mix your flour with the warm water until it is completely dissolved.
  • 10Add your cold butter to the sauce and let it complete melt. Whisk smooth.
  • 11Slowly whisk flour water into the sauce. This will thicken the sauce. Add more or less as is needed to get a nice creamy texture to the sauce.
  • 12Serve chicken smothered in sauce...yum!!

Printable Recipe Card

About Parmesan Panko Chicken with Balsamic Butter Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian