Chicken with Mushrooms
-3 boneless skinless chicken breasts (about 2 lbs), pounded flat and sliced in half
-2 cups Italian breadcrumbs
-4 Tbsp butter
-2 Tbsp olive oil
-16 oz. sliced Cremini mushrooms
-1 1/2 cup chicken broth
-1/2 cup cream
-juice of 1 lemon
-1 tsp capers
-1/2 cup Parmesan cheese
-pinch of salt
-Preheat oven to 350
-Cover a cutting board with plastic wrap. Place chicken breasts on top then cover them with another piece of plastic wrap. Using a mallet or rolling pin, pound chicken breasts until they are flat and about doubled in size. Once pounded, slice each breast in half and remove them on a plate.
-Crack an egg into a bowl and beat it. Set the bowl next to the plate with the chicken breasts.
-Pour breadcrumbs onto a plate and set it next to the egg (which is next to the chicken breasts).
-Start the assembly line: get a clean plate ready for coated chicken pieces. Dip one of the pounded chicken pieces in the egg (both sides). Then dip the chicken breast in breadcrumbs until fully coated. Place the breaded chicken on the clean plate. Repeat with each piece of chicken.
-Heat a pan over medium. Melt butter and add olive oil. Let them get hot and bubbling.
-Once hot, cook 2 breaded chicken breasts pieces at a time. You're just browning the breadcrumbs - not cooking the chicken all the way through - so each piece of chicken will only need about 2-3 minutes to cook on each side. Once golden, remove browned chicken pieces to a pyrex or other baking dish. Repeat with all 6 pieces adding butter and/or olive oil as needed.
-Once chicken is done, keep pan on medium heat and add mushrooms. Cook for 3-4 minutes, stirring to coat in butter and oil, until soft.
-Add chicken broth and stir to scrape fatty brown bits from the bottom of the pan. Let it reduce for 2-3 minutes or until the chicken broth turns dark brown. Add cream, lemon juice and capers. Add salt to taste. Cook for another minute then pour mushrooms and sauce over chicken. Sprinkle Parmesan cheese and bake for 20 minutes in the oven.