Think “crispy chicken” and your mind might go to fingers, tenders, or fried chicken sold by a rotating cast of colonels with fake white beards. But this chicken gives you a captivating crunch from a new source: fried onions. They add both texture and flavor to the succulent chicken breast, which is complimented by a creamy, rich mushroom sauce. Green beans and mushrooms round out this calorie- and carb-sensitive dish that brings you a whole new way to be crispy.
Coarsely chop crispy onions.
Cut two mushrooms into ¼" dice. Cut remaining mushrooms into ¼" slices.
Trim ends off green beans.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Coat the Chicken
Stir together flour and 2 Tbsp. water in a mixing bowl until completely combined.
Place chicken breasts onto prepared baking sheet and lightly brush top with flour-water mixture. Sprinkle crispy onions to cover and press to adhere.
Roast the Chicken
Roast in hot oven until crispy onions brown and chicken reaches a minimum internal temperature of 165 degrees, 17-19 minutes.
While chicken roasts, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. 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. Stir occasionally until tender, 4-7 minutes.
Remove from burner and remove vegetables to a plate. Tent with foil.
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, 1-2 minutes.
Season with a pinch of salt and pepper. Remove from burner.
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!