With thanks to the beautiful and wonderful late Kathy Percy for sharing this one through a church cookbook – “150 Years and Still Cookin!” I’ve lost count of how many times I’ve made this for a hungry family or for entertaining.
- Oil for frying – I use ½ olive oil and ½ Crisco vegetable oil
- 10 boneless chicken breasts
- 2 beaten eggs
- Italian bread crumbs (about 1 cup but have more on hand just in case you want to double-coat the chicken)
- 2 tins of sliced mushrooms – drained
- Thin slices of marble or medium cheddar cheese
- 2 cups chicken broth
- Optional – add ½ cup white wine
Bread the chicken by dipping each breast into the beaten egg mixture and then into the Italian breadcrumbs. If you like a thick crust, repeat the process. If you don’t, then carry on frying the chicken on both sides until golden brown.
Remove browned chicken and arrange in a casserole dish lined with paper towel to absorb the extra oil. Once all the chicken is cooked, remove all of the paper towel.
Pour the two cans of mushroom slices over top of the chicken breasts. Arrange cheese in strips on top of chicken. Pour the chicken broth (and wine if you want to) over the chicken and bake it at 350 degrees for 35 minutes.
Delicious and it won’t spoil if your company is late.