Chicken in Mushroom Sauce

(source: Mix and Match Meals 5 cookbook by Maya Kitchen)

¾ kg. boneless chicken breasts
½ cup all-purpose flour
2 eggs
¼ cup milk
1 cup seasoned fine breadcrumbs
¾ cup sunflower oil

For the Sauce:

3 tbsp. margarine or butter
1 ½ cup sliced mushrooms
3 tbsp. all-purpose flour
1 ¼ cup prepared chicken broth
1 ¼ cup cream

Procedure:

Prepare the sauce. Heat the margarine or butter in a saucepan. Add the mushrooms and sauté until tender. Sprinkle with flour and cook for 2 minutes over low heat. Stir in the chicken broth and cream. Reduce heat and simmer for 2 minutes.

Preheat oven to 350°F (180°C). Flatten and tenderize each breast into a cutlet with a meat mallet. Dust each chicken cutlet with flour. Blend the eggs and milk. Dip the chicken into the egg wash and dredge in breadcrumbs. Pan-fryu each cutlet until golden brown on each side. Place on a baking sheet. Bake for 10 minutes. Serve with mushroom sauce.

* I substituted chicken breasts with thighs. Pan-fried the chicken until all done and omitted the baking (since we don’t have an oven yet. LOL).