Thinly sliced chicken breast
All purpose flour
Egg wash made with 3 eggs, whisked until smooth
Plain bread crumbs
Salt & pepper to taste
Heat 1 T. oil in medium saute pan. Coat chicken in flour, transfer to egg wash. Completely cover chicken. Transfer to bread crumbs. Use knuckles to press breadcrumbs to chicken. Carefully place into the hot oil. Season the up side with salt and pepper. Cook until underside is golden brown. Flip and cook until golden and chicken temp reaches 165 degrees on an instant read thermometer.
One small onion, julienne cut thin
1 pint button mushrooms, whole
1/2 cup sour cream
1/2 quart heavy cream
1/2 c. beef broth
2 T. sugar
1/2 c. cornstarch slurry
In medium saucepan sweat onion, add mushrooms. Cook over low heat until mushrooms release their juices. Add sugar, then add broth, sour cream, and heavy cream. Bring to boil, add slurry a little at a time until sauce thickens.
Presented by Steve Swett, Restaurant Linderhof