Here’s the pecking order:
4 chicken breast halves, boneless skinless
3 tablespoons olive oil
2 cups chardonnay wine
1/2 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoon granulated garlic
1/2 teaspoon chopped thyme
1/2 cup heavy cream
2 cups sliced mushrooms
1 1/2 cups parmesan cheese, shredded
1 cup gruyere cheese shredded
1 1/2 cups Italian breadcrumbs
Place the parmesan cheese, breadcrumbs, and egg in separate bowls. In this case you do want to put all your eggs in one basket (bowl) and shake your tail feathers whisking the eggs.
Heat the oil in a large pan, medium heat, dip the chicken into the parmesan cheese then the egg and then the breadcrumbs mix. Put the chicken in the hot skillet.
Sprinkle seasonings over chicken both sides brown the chicken on both sides about 2 to 3 minutes per side remove the chicken and transfer to a lightly greased baking dish.
Pour the wine and the chicken stock into the pan and use a wooden spoon to scrape the bottom, add the mushrooms and cook until tender, about 5 minutes. The last minute introduce the heavy cream and stir to creamy consistency.
Top the chicken with the gruyere and rest of parmesan cheese from bowl, then spoon the mushrooms and sauce over the chicken, cover the dish with foil.
Bake about 30 to 35 minutes at 375 degrees. But don’t count your chickens before they hatch, keep an eye on your meal in the oven or you might be madder than a wet hen if it gets over 165 degrees. You will be rewarded with a delicious and moist chicken dinner.
Vegetables in this recipe are scarce as a hen’s tooth but feel free to improvise. So, whether you are paid just chicken feed, or just trying to scratch out a living. Chicken is a great addition to any hen party. Here’s walking on eggshells hoping you’ll enjoy.
Originally published in the Nevada Appeal