PARMESAN PANKO CHICKEN WITH BALSAMIC BUTTER SAUCE

Steps:

• 1. With a meat tenderizer, or heavy pan, beat chicken to about a 1/2- 1/4 inch thick. You can place your chicken between plastic wrap or in a large plastic bag to avoid making a mess!
• 2. In a bowl pour out your flour. In a 2nd bowl mix your panko, salt & pepper, parsley, paprika, garlic powder and grated Parmesan cheese. In a small bowl beat your egg and set aside.
• 3. Heat your oil up to cooking temp in a large heavy bottom frying pan. Remember need about 1/4 inch or a little more to fry chicken. So choose an oil you can afford to spare. I used extra virgin olive oil because I love the flavor with this dish, but that is an expensive oil to be so sparing with.
• 4. Dredge chicken in flour, dip them in eggs then roll in panko mixture until completely coated. Set aside to fry immediately.
• 5. Fry chicken for about 5-6 minutes per side until done. Place on paper towel to cool before serving.
• 6. While your chicken is cooking start on your sauce.
• 7. Pour your balsamic vinegar and vegetable broth into a sauce pan and simmer to reduce.
• 8. While the sauce is reducing season it with your garlic powder and salt and pepper.
• 9. Once the sauce is reduced in the pan by half mix your flour with the warm water until it is completely dissolved.
• 10. Add your cold butter to the sauce and let it complete melt. Whisk smooth.
• 11. Slowly whisk flour water into the sauce. This will thicken the sauce. Add more or less as is needed to get a nice creamy texture to the sauce.
• 12. Serve chicken smothered in sauce...yum!!