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boneless, skinless chicken breast
Parmesan & Herb Bread Crumbs
2 eggs, beaten
1 pat butter
1 pkg. fresh mushrooms
1 bouillon cube
1/4 c. red cooking wine
2 Tbsp. flour
1 qt. heavy whipping cream
2 small pkgs. Parmesan cheese
1 small pkg. mozzarella

Bread chicken by dipping first in eggs, then bread crumbs. Bake at
375 until golden brown.

For the next step, you will need a deep frying pan. Melt butter,
then add freshly washed mushrooms and saute until tender. Add
bouillon cube and cooking wine. Saute for about 5 minutes, then
add flour to make a broth. Mix well and slowly add the whipping
cream. Bring to a slow low boil, stirring constantly. Slowly add
the cheeses until melted. Pour over the baked chicken and serve.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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