Sauteed Chicken Breasts with a Wild Mushroom Crust & Paprika Cream Sauce
A unique dish using ground wild mushrooms to coat chicken and serving it with a creamy paprika sauce
Servings: 4 servings
Ingredients
Wild Mushroom Crust
- 1/3 cup dried wild mushrooms
- 3/4 cup fresh sourdough bread crumbs
- 1 Tbsp Smoked Paprika such as Tom Douglas' Rub with Love line
- 1 Tbsp garlic powder
- 1 tsp freshly ground black pepper
For the Chicken
- 2 egg whites
- 4 Tbsp whole grain mustard such as Maille brand
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
Paprika Cream
- 1 cup finely diced onion
- 1/2 cup sliced shiitake mushrooms
- 1 Tbsp paprika sweet or hot, depending on preference
- 1/2 cup sherry wine
- 1 1/2 cups heavy cream
Instructions
To coat chicken
- Place dried mushrooms in a food processor and grind them into a fine powder. In a shallow bowl, combine mushroom powder, sourdough bread crumbs, paprika, garlic powder and pepper.
- In another shallow bowl, combine mustard and egg whites, whisking to blend. Coat the chicken on all sides with the mustard/egg white mixture then dredge the chicken in the coating mixture, making sure to coat all sides. Set aside, ideally on a rack, until all four chicken breasts have been coated.
- Preheat oven to 350° F.
- In a large, non-stick skillet or saute pan, heat the oil until shimmery. Add chicken and brown on all sides, being careful not to disturb breading when turning. When all chicken have been browned, place them on a sheet pan and back in the oven for 15-20 minutes, or until the chicken has an internal temperature of 160°.
For Paprika Cream
- While chicken is baking in the oven, add a little more oil to the saute pan, if needed and saute onions and shiitake mushrooms over medium heat until wilted, but not brown. Sprinkle the onion and mushroom mixture with the extra paprika.
- Deglaze the pan with the sherry wine. Reduce wine mixture by half, then add the heavy cream. Reduce sauce until thickened. Adjust seasoning with salt and pepper, as desired.
- Serve sauce with the chicken, either sliced or as a whole breast.
Notes
NOTE: IF you want to make a keto version of this recipe, just substitute an equal amount of pork rinds ground up for the bread crumbs. You will need to a be careful with the salt level, however, as pork rinds are already inherently salty.