Crispy Breaded Chicken with Creamy Tuscan Mushrooms
Nothing comes together easier than some crispy breaded chicken made with the spice tribe’s Italian blend-Porcini Paradiso. This made such a delicious breading and crust for the chicken. I almost stopped there, but in my opinion there is nothing better than a creamy sauce to douse over crispy chicken. These creamy Tuscan mushrooms added so much depth to this already flavorful chicken.
Ingredients:
- Italian porcini crusted chicken:
- Chicken Breading:
- 1 1/2 cups Panko style bread crumbs
- 1/2 cup Parmesan, shredded
- 1/2 tbsp Spice Tribe Porcini Paradiso Italian Blend
- 1/2 tsp Salt
- 2 eggs
- 1 lb Chicken breasts, thinly sliced
- Creamy Tuscan Mushrooms:
- 3 tbsp Butter, unsalted
- 2 tbsp Olive oil
- 2 cloves Garlic
- 1 lb Baby Bella mushrooms
- 1 tbsp Tomato paste
- 1 tsp Spice Tribe Porcini Paradiso Italian Blend
- 1 cup Cherry tomatoes, halved
- 1 cup Cream
- 2 cups Fresh spinach
- 1 cup Parmesan, grated
Instructions:
- Preheat a cast iron skillet on medium heat for a really crispy breading.
- Add all the dry ingredients for the breading in a food processor.
- Blend until you’ve reached a fine crumb.
- Pour into a bowl then in a separate bowl add your eggs and scramble.
- Get your chicken and dredge in the crumbs, then eggs, then crumbs again. Now add olive oil in the pan and begin to sear the chicken.
- Cook on each side for about 4 minutes, then flipping and repeating the process until chicken is fully cooked. Internal temperature of 155°C for chicken breast.
- In a separate pan add olive oil and butter.
- Add minced garlic and sliced mushrooms. Sauté for 5 minutes.
- Add tomatoes, Porcini Paradiso Italian blend, then tomato paste.
- Stir well. Then add cream and Parmesan.
- Turn heat to medium low, and stir until the cheese is melted and sauce has thickened. Add spinach then dish up your cutlets and sauce.