2 chicken breasts thin sliced to make 4 pieces
8 oz sliced baby bella mushrooms
2 tsp minced garlic
20 oz jar Bruschetta
1/4 cup olive oil
3 tbsp butter
1 cup pastry flour
1/2 tsp black pepper
1/2 tsp salt
This works best in a large, deep skillet.
-Put the oil and butter into the skillet over a medium high heat.
-Sift together the flour, salt, and pepper.
-Beat the eggs.
-Coat the pieces of chicken in egg then dredge in flour.
-Fry the chicken pieces for 1 minute on each side then set aside on a paper towel. The chicken will not be fully cooked. The idea is to cook the coating enough to adhere it to the chicken.
-Skim any extra coating from the oil.
-Add the garlic to the oil and stir for a minute.
-Add the mushrooms and saute until tender.
-Spread the mushrooms over the bottom of the skillet then arange the chicken pieces on top.
-Pour the Bruschetta over the chicken.
-Cover and simmer for 20 minutes then flip the chicken pieces over. Simmer for another 10 minutes or until the chicken is thoroughly cooked.
With pasta, this will serve 4 easily.