Preheat oven to 375°F (190°C). Combine Panko breadcrumbs, Parmesan cheese, Parsley, and Thyme in a shallow dish. Dredge Chicken breasts in the herb mixture, pressing to adhere.
Heat 2 tbsp Butter in an oven-safe skillet over medium-high heat. Sear Chicken breasts for 2-3 minutes per side, until golden brown. Transfer skillet to the preheated oven and bake for 15-20 minutes, or until Chicken is cooked through.
While Chicken is baking, prepare Sauce: In a saucepan, melt remaining Butter over medium heat. Add Shallots and cook until softened, about 3 minutes. Add Garlic and cook for 1 minute more. Deglaze the pan with Dry sherry, scraping up any browned bits. Add Heavy cream and bring to a simmer. Reduce heat and cook for 10-12 minutes, or until sauce has thickened slightly. Stir in Lemon juice and Nutmeg. Season with Sea salt and Black pepper to taste.
In a separate skillet, melt 1 tbsp Butter over medium-high heat. Add Mixed wild mushrooms and cook until softened and browned, about 8-10 minutes. Stir in Chives during the last minute of cooking.
Remove Chicken from oven. Pour Sherry cream sauce over Chicken breasts. Top with sautéed mushrooms and shredded Gruyère cheese. Broil for 1-2 minutes, or until cheese is melted and bubbly.
Preheat oven to 375°F (190°C). Combine Panko breadcrumbs, Parmesan cheese, Parsley, and Thyme in a shallow dish. Dredge Chicken breasts in the herb mixture, pressing to adhere.
Heat 2 tbsp Butter in an oven-safe skillet over medium-high heat. Sear Chicken breasts for 2-3 minutes per side, until golden brown. Transfer skillet to the preheated oven and bake for 15-20 minutes, or until Chicken is cooked through.
While Chicken is baking, prepare Sauce: In a saucepan, melt remaining Butter over medium heat. Add Shallots and cook until softened, about 3 minutes. Add Garlic and cook for 1 minute more. Deglaze the pan with Dry sherry, scraping up any browned bits. Add Heavy cream and bring to a simmer. Reduce heat and cook for 10-12 minutes, or until sauce has thickened slightly. Stir in Lemon juice and Nutmeg. Season with Sea salt and Black pepper to taste.
In a separate skillet, melt 1 tbsp Butter over medium-high heat. Add Mixed wild mushrooms and cook until softened and browned, about 8-10 minutes. Stir in Chives during the last minute of cooking.
Remove Chicken from oven. Pour Sherry cream sauce over Chicken breasts. Top with sautéed mushrooms and shredded Gruyère cheese. Broil for 1-2 minutes, or until cheese is melted and bubbly.
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