Ingredients:
4 large boneless skinless chicken breasts, halved lengthwise
1/4 cup all-purpose flour
2 beaten eggs
2 tablespoons milk
1 cup fine breadcrumbs
1/4 cup olive oil or 1/4 cup vegetable oil
2 tablespoons butter
1/2 cup sliced fresh mushrooms
1/4 cup chopped onions
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
Directions:
Pound chicken to 1/2″ thickness–I do this between cellophane to avoid any mess. Coat with flour. Dip in egg/milk mixture. Coat with bread crumbs. Fry 2-4 at a time in hot oil until golden (about 5 minute per side). Remove and keep warm while frying the rest. Serve with MUSHROOM SAUCE.
MUSHROOM SAUCE:.
Cook mushrooms and onion in butter until tender. Stir in flour. Add milk, salt and pepper. Cook and stir until boiling and thickening. Stir in sour cream and heat through–Do Not Boil.
Servings: 4-8
Time preparation: 40 min.
Time total: 50 min.