Instructions

1. 1

   Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch. Dredge breast in seasoned crumbs.

2. 2

   Heat a heavy stainless or cast iron pan (don't use non-stick).

3. 3

   Add the butter and the olive oil till butter melts and is bubbly.

4. 4

   Add chicken breast and brown on both sides.

5. 5

   Remove browned breast.

6. 6

   Add additional olive oil and saute mushrooms and garlic.

7. 7

   Deglaze pan with wine.

8. 8

   Add browned chicken breast back to pan. Bring to boil, reduce heat, cover and simmer for 30 min.

9. 9

   Remove chicken from pan.

10. 10

    Add cream and reduce sauce 50%.

11. 11

    Serve over cooked pasta, if desired.