Time to experiment! Though will cave in for a really good recipe that calls for cream, I generally try to make all sauces cream-free. This mushroom sauce is lighter and though it calls for butter, I’m going to try it as is prior to swapping it out for olive oil on the next try. For the crispy chicken, I pulled inspiration from my Lighter Chicken Parm recipe below.
- 1 1/2 cups panko (Japanese-style bread crumbs)
- 1 tablespoon olive oil
- 1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
- 1/2 cup unbleached all-purpose flour
- 1 1/2 teaspoons garlic powder
- Table salt and ground black pepper
- 3 large egg whites
- 1 lemon
- 1 tablespoon water
- Vegetable cooking spray
- 3 large boneless, skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets
For the sauce:
- 4 Tbs. unsalted butter
- 2 medium shallots, minced
- 3 oz. cremini mushrooms, stems removed, caps cut into 1/4×1/2-inch strips
- 3 oz. shiitake mushrooms, stems removed, caps cut into 1/4×1/2-inch strips
- 3 oz. oyster mushrooms, trimmed and cut into 1/4×1/2-inch strips
- 3/4 cup dry white wine
- 3/4 cup water
- 3 Tbs. white apple cider vinegar
- 1-1/2 cups chicken broth (low-salt canned is fine)
- 2 tsp. minced fresh rosemary
Preheat oven at 475.
Start with the sauce first. Set a large skillet over medium heat and put in 2 Tbs. of the butter. Add the shallots and sauté until tender, 1 to 2 minutes. Add the mushrooms and cook until lightly browned, about 7 minutes. Add the wine, water, and cider vinegar; raise the heat to medium high and reduce the liquids by about three-quarters. Add the chicken broth and again reduce by half.
Whilst the sauce is simmering, adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan
In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites, water and juice from half of the lemon together. (slice and reserve remaining lemon for garnish)
Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes. Whilst chicken is resting, add the rosemary to the sauce and taste for seasoning.
Serve over pasta or rice.