parmesan panko chicken with balsamic butter sauce
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!
prep time
15 Min
cook time
35 Min
method
Pan Fry
yield
4 serving(s)
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 cup panko bread crumbs
- 1/2 cup flour
- 4 tablespoons parmigiano-reggiano, grated
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1/4 teaspoon paprika, sweet mild
- - salt and pepper to taste
- FOR BALSAMIC BUTTER SAUCE
- 1 cup vegetable broth
- 1/2 cup balsamic vinegar
- 3 tablespoons cold unsalted butter
- 1/4 cup warm water
- 1/2 tablespoon flour (or more if needed)
- 1/2 tablespoon garlic powder
- - salt and pepper to taste
How To Make parmesan panko chicken with balsamic butter sauce
-
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! -
Step 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.
-
Step 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.
-
Step 4Dredge chicken in flour, dip them in eggs then roll in panko mixture until completely coated. Set aside to fry immediately.
-
Step 5Fry chicken for about 5-6 minutes per side until done. Place on paper towel to cool before serving.
-
Step 6While your chicken is cooking start on your sauce.
-
Step 7Pour your balsamic vinegar and vegetable broth into a sauce pan and simmer to reduce.
-
Step 8While the sauce is reducing season it with your garlic powder and salt and pepper.
-
Step 9Once the sauce is reduced in the pan by half mix your flour with the warm water until it is completely dissolved.
-
Step 10Add your cold butter to the sauce and let it complete melt. Whisk smooth.
-
Step 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.
-
Step 12Serve chicken smothered in sauce...yum!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes