Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Chicken Broth 1 lb Chicken Breasts - boned and
1 tb Flour -skinned,
1 tb Butter OR Veal Scallopine
1 ts Green Onion - finely chopped 2 tb Flour
-(white part only) Salt freshly ground pepper
2 c Mushrooms - thinly sliced 1 Egg
1/2 c Whipping Cream 2 tb Water
Salt freshly ground pepper 1 1/2 c Breadcrumbs
Nutmeg 5 tb Olive Oil
Cayenne Pepper 2 tb Butter
CHICKEN:

MUSHROOM SAUCE:

CHICKEN: Pound meat between sheets of waxed paper until thin. Combine
flour, salt and pepper in pie plate. Beat egg with water in shallow
dish. Dredge meat in flour; dip in egg mixture; roll well in
breadcrumbs. LET SIT ON WAX PAPER FOR 10 MINUTES!!! Heat oil and
butter in large skillet over medium-high heat. Add meat in batches
and saute until browned, turning once, about 3-5 minutes, adding more
oil and butter if necessary. Keep warm and spoon mushroom sauce (see
recipe). MUSHROOM SAUCE: Combine broth and flour in small bowl and
stir until flour is dissolved. Melt butter in skillet over medium
high heat. Add onion and saute until tender, about 1 minute. Reduce
heat to medium; add mushrooms; saute 2 to 3 minutes. Stir in broth.
Increase heat to medium high and cook until slightly thick, stirring
occasionally, about 10 minutes. Blend in cream, salt and pepper.
Season to taste with nutmeg and cayenne pepper. VARIATION: For
thicker gravy, delete the whipping cream. Gravy will also be browner
too. (Or add Kitchen Bouquet to darken sauce.) NOTE: We find that if
we are making this for company it is best to use TWO frying pans to
speed things up. Also, this is wonderful when served with Fettucine
Alfredo and Stuffed Tomatoes!

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