If you are tired of leftover turkey, I have a chicken dish that is full of flavor and will switch up your menu a little. I have been on a bit of a German food kick lately so this week we made some schnitzel. I haven’t been feeling so great this week so I chose a meal for Sunday dinner that my girls would enjoy helping with.  I had panko and flour all over the floor, a slightly nicked finger from unskilled mushroom slicing, and undercooked noodles…but all in all the meal turned out fantastic.  I love that my girls enjoy cooking and the pride they felt about their portion of the dish was worth a disastrous kitchen:)
Chicken Schnitzel with Mushroom Cream Sauce
  1. 4 boneless skinless chicken breasts
  2. 1 cup flour
  3. 3 eggs, beaten
  4. 2 cups panko (Japanese bread crumbs)
  5. 1/4 cup canola oil
  6. salt and pepper
  7. 2 tbsp butter
  8. 24 oz mushrooms de-stemmed and sliced
  9. 1 shallot diced
  10. 3 garlic cloves, minced
  11. 1 tsp thyme
  12. 1 tsp parsley
  13. 1 tbsp corn starch
  14. 2 cups chicken stock
  15. 1/2 cup heavy cream
  16. 1 tbsp balsamic vinegar
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  1. Lay the chicken breasts on one side of a large piece of plastic wrap and then cover the chicken with the other side of plastic wrap. Using a meat tenderizer, pound the chicken breast at the thickest part until they are all uniformly about 1/4 inch thick. Place the flour, eggs and panko into three separate shallow bowls. Salt and pepper each breast and then dredge in flour shaking of excess, dip in the eggs then coat with panko pressing down slightly to makes sure it adheres. Heat a large skillet over medium high heat with canola oil and cook 2 pieces of chicken until nice and golden flipping once and about 3 minutes per side. Remove and cover with foil to keep warm. Repeat with remaining breasts adding more canola oil if needed.
  2. In the same skillet melt the butter for the sauce and stir in the mushrooms. Cook until most of the water from the mushrooms evaporates and they start to brown, about 10 minutes. Stir in shallots, garlic, and thyme and cook until shallots start to wilt, 2-4 minutes. Add the chicken stock, cream and balsamic vinegar and cook on high heat until heated through. Mix cornstarch with a tablespoon of water and add to sauce and continue to cook until sauce thickens, about 2 minutes. Serve chicken smothered in sauce and sprinkled with parsley. I like to serve it over buttered egg noodles.
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