This recipe is one of my favorites. It is simple and quite tasty. Perfect for a special dinner at home or even for entertaining. The combo of the cheese and creamy sauce with the chicken is delicious!
(This is a recipe for 2, but you can adjust it as needed.)
You will need:
2 skinless boneless chicken breasts
1/4 cup pancake mix
1/4 cup italian bread crumbs
1/4/ cup grated romano cheese
2 slices mozzarella cheese
1/2 lb. fresh mushrooms, sliced
1/2 small onion, thinly sliced
1/2 cup water
1/2 cup milk
1 tbsp. flour
1 chicken flavored bouillon cube
1/4 cup white wine (or water if you prefer)
5 tbsp. butter for frying
Cut the chicken breasts into cutlets and pound the chicken until it is about 1/8 of an inch thick. Mix together pancake mix, bread crumbs, and grated romano cheese. In a large skillet melt about 3 tbsp. butter over medium heat. Coat the chicken in the breading mixture and then fry them until they are lightly browned on both sides. Remove the chicken from the skillet and arrange a slice of mozzeralla cheese on each and top it another piece of the chicken cutlet. Set aside.
In the pan drippings, melt about 2 tbsp. of butter over medium heat. (Sometimes, I don't need to add more butter at this point.) Add the mushrooms and cook until tender. Add the onions and saute them until they are translucent.
Mix together the water, milk, and flour. Add this to the mushroom and onion mixture. Add the wine and the chicken flavored bouiloon. Heat to boiling. Stir to loosen the pan drippings. Place the chicken cutlets in the skillet. Cover and simmer for about 5 minutest until the cheese is melted. Spoon chicken and sauce onto a platter.