PREP TIME: 45 MINUTES

COOK TIME 15 MINUTES

INGREDIENTS

4   4 – 6OZ. SKINLESS, BONELESS CHICKEN BREAST

3 CUPS FRESH BREAD CRUMBS (WHITE BREAD CRUSTS REMOVED)

8 SLICES FRESH TOMATOES

4-6-8 SLICES GRUYERE’ CHEESE

1-CUP AP FLOUR SEASOND (SALT&PEPPER)

BATTER CONSISTING OF 2 EGGS 1-CUP MILK AND ENOUGH FLOUR TO MAKE A LIGHT BATTER ABOUT 1 TO 11/2 CUP FLOUR.

OIL AND MELTED BUTTER MIXED

PROCEDURE

POUND CHICKEN BREAST TO AN EVEN THICKNESS, BETWEEN 2 PIECES OF PLASTIC WRAP, SEASON WITH SALT AND PEPPER.

DREDGE IN SEASONED FLOUR, PATTING OFF EXCESS.

DIP IN BATTER LETTING EXCESS TO DRIP OFF AND PLACE IN FRESH BREAD CRUMBS AND PRESS ON.

HEAT SKILLET, ADD OIL, BUTTER MIXTURE AND LAY CUTLETS IN AWAY FROM YOU, SO NOT TO SPLASH HOT OIL.

TURN WHEN BROWNED, FINISH AND PLACE ON TOWELS TO DRAIN.

TOP WITH SLICED TOMATOES, AND CHEESE. PUT ON COOKIE SHEET AND PLACE UNDER BROILER UNTIL CHEESE IS MELTED AND BUBBLEY.

PLACE ON PLATE AND NAPE’ WITH MUSHROOM SAUCE.

FRESH MUSHROOM SAUCE

1 SHALLOT MINCED

2 TBSP BUTTER

1 – 10 OZ. PKG MUSHROOM (BABY BELLA OR WHITE)

1/2 TO ¾ CUPS HEAVY CREAM

½ CUP WHITE WINE

SALT AND PEPPER TO TASTE

PROCEDURE

SWAET SHALLOTS IN BUTTER UNTIL SOFT

ADD MUSHROOMS AND COOK UNTIL WILTED, COOKED

ADD WINE AND REDUCE BY HALF

ADD CREAM AND REDUCE UNTIL THICKEND

SEASON TO TASTE

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