Three Cheese Chicken and Mushrooms Over Creamy Mashed Potatoes

Preheat the oven to 350F.

First, mix the cracker crumbs with 1½ cups of flour, then add the Italian seasonings and a few shakes of salt and pepper and mix all together.

In a very large all metal skillet, heat up olive oil and a tablespoon or two of butter.

While the pan is heating, take the chicken breasts and slice in from the front to make a pocket. Stuff the pocket with a slice each of Muenster and cheddar.

Now dredge the chicken breasts in ½ cup flour, dunk them in the eggs, and bread them in the flour/cracker mixture.

Slice the onion and pop the slices in the pan to sweat.

After the onions are glistening, put the chicken in the pan and brown both sides. Remove the chicken from the pan and put aside.

Put in another couple tablespoons of butter and whisk in about 1/8 cup of the flour/cracker mixture.

Then pour in the wine and a little bit of the chicken stock and deglaze the pan.

Now toss in those mushrooms and sauté with a couple of shakes of garlic powder and a little bit of pepper. You want the sauce to be more liquid than thick so keep adding chicken broth, until you are comfortable with the consistency.

After the sauce has simmered for about 5 minutes, push as many of the mushrooms and onions as possible to the side of the pan and put the chicken back in.

Now top each chicken breast with 1/3 cup or so of mozzarella, it all depends on how much you like cheese. Now pop the entire pan in the oven for about 20 minutes.

Now, during the time the chicken breasts are browning, peel and chop the potatoes, and put a pot of water on the stove.

About 5 minutes before the chicken goes in the oven, turn the burner on. When the water boils, toss the potatoes in.

When they are fork tender, drain the potatoes, then put in the cream cheese, butter, and milk and mash with a potato masher. Salt and pepper to taste.

By now the cheese on the chicken should be nice and crispy. Pull the pan out.

To plate, make a bed of mashed potatoes, put the chicken breast on top, then top with the sauce. Garnish with a couple of sprigs of parsley.

Total time: Approx 40 minutes.