Name: Panko-Crusted Chicken with Creamy Mushroom-Leek Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Skinless, boneless chicken breast - ½ pound; Salt and ground black pepper to taste - ½ pound; Egg, beaten - 1 large; Panko bread crumbs - 1 cup; Grapeseed oil, or to taste - 1 tablespoon; Butter - 2 tablespoons; Onion, sliced - 1 medium; Leek, sliced - 1 medium; Mushrooms, sliced - 5 medium; Half-and-half - ¾ cup

Ingredients for - Panko-Crusted Chicken with Creamy Mushroom-Leek Sauce

1. Skinless, boneless chicken breast ½ pound

2. Salt and ground black pepper to taste ½ pound

3. Egg, beaten 1 large

4. Panko bread crumbs 1 cup

5. Grapeseed oil, or to taste 1 tablespoon

6. Butter 2 tablespoons

7. Onion, sliced 1 medium

8. Leek, sliced 1 medium

9. Mushrooms, sliced 5 medium

10. Half-and-half ¾ cup

How to cook deliciously - Panko-Crusted Chicken with Creamy Mushroom-Leek Sauce

1 . Stage

Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.

2 . Stage

Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.

3 . Stage

Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.

4 . Stage

Add chicken on top of the sauce and cook until heated through. Serve immediately.