Ingredients
1 chicken breast fillet (halve one breast lengthwise)
1 egg
1/2 c. or so of flour
salt, pepper, and garlic powder
vegetable oil for cooking (about 2 T)
3/4 c. chicken stock
4-5 small mushrooms, sliced
1/4 small white onion, sliced thinly
1/4 c. milk
cooked egg noodles
Preparation
Wrap chicken in plastic wrap. Flatten to 1/4" by whacking it with the back of your frying pan. Beat your egg and put in a flat dish (such as a pie pan). Put flour in a separate flat dish and season to taste with S&P. Dredge chicken in flour, then in egg, then in flour again. Let rest 10-15 minutes and reserve the remainder of the dredging flour.
Heat about 1T oil in a small frying pan. Cook the chicken on medium-high heat until done, about 3 minutes per side. Outside should be a light brown color. Remove from heat and tent with aluminum foil or place in a 250º oven to keep warm. Add a few teaspoons of oil to the same frying pan. Add the mushrooms and onions and saute until onions are carmel brown and mushrooms are dark and shriveled. Remove and set aside. Add 1 tsp. of oil, if there is none left in the pan and heat, scraping all the bits from the sides. Add 1 T of the dredging flour and cook 5 min. Add chicken broth and cook until thickened, about 10-15 min. Add the milk and cook down until it is the consistency you want. I prefer my sauce to coat the back of the spoon.
Serve the chicken breast on top of the cooked egg noodles, with the mushrooms and onions on top and the sauce poured over the whole thing.
