Mushroom Smothered Chicken with Parmesan Couscous

Ingredients

2 boneless skinless chicken breasts

¾ c panko crumbs

½ c parmesan cheese

Salt, pepper and garlic powder to taste.

1 egg slightly beaten

Slash of milk

1 box parmesan couscous

For mushroom sauce

1 carton fresh mushrooms sliced

¼ stick butter

½ cup sour cream

2 t parsley

Pound out chicken between two sheets of plastic wrap until pretty evenly thick. Mix egg and milk and dip chicken in mixture. On a separate plate mix panko, parmesan cheese, salt, pepper and garlic powder. Transfer eggy chicken into panko mix and coat and press panko into chicken to make sure it is completely covered. Place in a medium heat pan with ½ stick of melted butter. Fry chicken until outside is golden brown then transfer into a preheated 350 oven.

While the inside of chicken in cooking start the mushroom mixture. In a medium skillet melt ¼ stick of butter and add mushrooms and sauté for 5-8 minutes. Stir in sour cream and parsley and remove from heat.

For cous cous, I say just use the boxed stuff. I used parmesan flavored couscous. Read the directions on the box. You literally just boil water and butter, remove from heat add couscous and cover for 5 minutes. When couscous is done, put on plate, take out chicken from oven and place chicken on top and smother with mushroom sauce. ENJOY!