| 1 | Mushroom sauce: chicken: pound meat between sheets of waxed paper until thin. |
| 2 | Combine flour, salt and pepper in pie plate. |
| 3 | Beat egg with water in shallow dish. |
| 4 | Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs. |
| 5 | Let sit on wax paper for 10 minutes!!! heat oil and butter in large skillet over medium-high heat. |
| 6 | Add meat in batches and saute until browned, turning once, about 3-5 minutes, adding more oil and butter if necessary. |
| 7 | Keep warm and spoon mushroom sauce (see recipe). |
| 8 | Mushroom sauce: combine broth and flour in small bowl and stir until flour is dissolved. |
| 9 | Melt butter in skillet over medium high heat. |
| 10 | Add onion and saute until tender, about 1 minute. |
| 11 | Reduce heat to medium; add mushrooms; saute 2 to 3 minutes. |
| 12 | Stir in broth. |
| 13 | Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes. |
| 14 | Blend in cream, salt and pepper. |
| 15 | Season to taste with nutmeg and cayenne pepper. |
| 16 | Variation: for thicker gravy, delete the whipping cream. |
| 17 | Gravy will also be browner too. |
| 18 | (or add kitchen bouquet to darken sauce). |
| 19 | Note: we find that if we are making this for company it is best to use two frying pans to speed things up. |
| 20 | Also, this is wonderful when served with fettucine alfredo and stuffed tomatoes! |
