onion Crusted chicken
Recipe Adapted from HomeChef
8 oz. Green Beans
6 oz. Cremini Mushrooms
1 oz. Crispy Fried Onions
2 Boneless Skinless Chicken Breasts
¼ oz. Flour
1 fl. oz. Liquid Egg
4 fl. oz. Light Cream
Preheat oven to 425 degrees
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray
Trim ends off green beans. Cut two mushrooms into ¼" dice. Cut remaining mushrooms into ¼" slices. Coarsely chop crispy onions. Pat chicken breasts dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Coat the Chicken
Stir flour and egg together in a mixing bowl. Place chicken breasts onto prepared baking sheet and lightly brush top with flour-egg mixture. Sprinkle crispy onions to cover and press into place.
Roast the Chicken
Roast until topping browns and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. While chicken roasts, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over over medium-high. Add 1 Tbsp. olive oil and sliced mushrooms to hot pan. Stir occasionally until browned, 3-5 minutes. Add green beans, ½ tsp. salt, and ¼ tsp. pepper, and stir occasionally until tender, 4-7 minutes. Remove from burner and transfer vegetables to a plate. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook vegetables to medium-high heat. Add 1 tsp. olive oil and diced mushrooms to hot pan. Stir occasionally until lightly browned, 2-4 minutes. Add cream and bring to a boil. Stir often until thick enough to coat the back of a spoon, 1-3 minutes. Season with a pinch of salt and pepper and remove from burner.
Finish the Dish
Place vegetables on a plate, lean chicken against vegetables, and drizzle sauce over chicken.