A favorite for both of us, Heather also learned this recipe from her mom, Karen.
tbsp olive oil
small bottle white wine (not cooking wine)
boneless/skinless chicken breasts
oz cleaned, sliced mushrooms
Place flour in one bowl, eggs - lightly beaten - in another. Dip chicken breasts in the flour, then the egg, then in flour again, coating well. Heat oil in large skillet. Fry breasts until golden brown on all sides. Add mushrooms, then pour entire small bottle of wine over chicken and mushrooms. Cover with lid, simmer on low-medium heat until done, about 30 minutes. Serve with rice, crusty bread and salad. *Note: Adding various seasonings to the flour enhances the flavor.