Fried Chicken with Mushroom Cream Sauce

Today, we're looking at an Isobe family classic that's an adaptation of Julia Child’s Chicken Breast with Mushroom Cream Sauce. This recipe has been updated to include a delicious chicken cutlet that is guaranteed to get the family to the table. The best part is perhaps the leftovers that give way to incredible makings for chicken biscuits. 

INGREDIENTS:
4 - 6 boneless skinless chicken breasts
salt to taste
freshly ground black pepper to taste
1 cup plus 1 TBSP all purpose flour
2 eggs
1 TBSP water
1 ½ - 2 cups seasoned bread crumbs
1 TBSP butter
2 TBSP light olive oil
8 oz button mushrooms cut into ¼ in slices
¾ cup drinkable dry white wine
1 cup heavy cream or half & half
1 cube beef bouillon
1 tsp dried thyme
Juice from half a lemon

Begin by pounding out the chicken breast to a ¼ to a ½ inch uniform thickness. Season with salt & pepper to taste and dredge the filets in flour. Whisk together the eggs and water. Dip the chicken breasts in egg wash and coat them with seasoned bread crumbs. Set aside for 5 minutes to let the coating adhere. 

Preheat your oven to 350F. 

Add the butter and 1 TBSP of light olive oil to a hot, oven safe sauté pan over high heat. Once the butter has foamed, add in the chicken breasts and cook until golden brown on both sides. Place the chicken in the oven and cook until the internal temperature reaches 160F. Once cooked, remove from the oven and drain on paper towels.

Add 1 TBSP of light old oil to the same pan and add the mushrooms. Add a pinch of salt and sauté over high heat until the mushrooms have given up their liquid and are golden brown. Sprinkle in the flour and cook on medium heat for 1 minute. Pour in the white wine and bring to the boil. Reduce by half. Add in the heavy cream or half & half, beef bouillon, and dried thyme. Bring back to the boil and reduce until the sauce has slightly thickened. Taste for seasoning and adjust with salt, pepper, and lemon juice.