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

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Instructions:

1. Preheat a cast iron skillet on medium heat for a really crispy breading.
2. Add all the dry ingredients for the breading in a food processor.
3. Blend until you’ve reached a fine crumb.
4. Pour into a bowl then in a separate bowl add your eggs and scramble.
5. 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.
6. 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.
7. In a separate pan add olive oil and butter.
8. Add minced garlic and sliced mushrooms. Sauté for 5 minutes.
9. Add tomatoes, Porcini Paradiso Italian blend, then tomato paste.
10. Stir well. Then add cream and Parmesan.
11. 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.