Chicken with White Wine and Mushrooms

1. Lay chicken breast halves on a cutting board and cover with plastic wrap. Pound chicken to 1/4-inch thickness. Season both sides of chicken with salt and pepper.

2. Place flour, eggs, and breadcrumbs in 3 separate dishes or bowls. Season the flour and eggs with salt and pepper. Toss chicken breast halves in flour and shake off any excess, followed by a dip in egg then a coating of breadcrumbs. Transfer chicken to a large baking dish and refrigerate for 30 minutes.

3. Heat shallot, mushrooms, wine, and stock in a saucepan over medium heat to a steady simmer. Cook and stir occasionally until mixture is reduced and mushrooms soften, about 10 to 15 minutes.

4. Heat olive oil in a large skillet over medium high heat. Gently place chicken breast halves in the skillet and cook until golden, about 4 minutes. Flip and cook the opposite side until golden, about 3 minutes more. When done, transfer chicken to a plate and cover with foil to keep warm.

5. Add cream to the white wine mixture in the saucepan and stir until incorporated. Stir in butter one piece at a time until melted, then add parsley and additional black pepper.

6. Serve chicken over noodles with the white wine and mushroom sauce ladled over the top, along with a few pieces of shaved parmesan. Enjoy!