Ingredients

Chicken

• ½ cup plain breadcrumbs
• ½ cup grated Parmesan cheese
• 4 eggs
• 4 (5-ounce) boneless skinless chicken breasts
• All-purpose flour
• ½ cup olive oil

Sauce

• 1 tablespoon finely chopped shallots
• ½ cup white wine (not cooking wine)
• 1 teaspoon lemon juice
• 2 teaspoons Dijon mustard
• ½ cup Lehigh Valley heavy whipping cream

How to

1. To make chicken, heat oven to 350°F. In shallow dish or pie pan combine breadcrumbs and Parmesan cheese. In another shallow dish or pie pan beat eggs until well mixed. Lightly coat chicken breasts with flour; dip in eggs. Lightly coat with breadcrumb mixture.
2. Heat oil in 12-inch skillet; add chicken breasts. Cook over medium heat until golden brown (2 to 3 minutes). Turn; continue cooking until golden brown (2 to 3 minutes). Place browned chicken breasts on 15×10-inch baking pan; bake for 18 to 20 minutes or until chicken is done (165°F).
3. Meanwhile, to make sauce, drain most of oil from skillet chicken was browned in; add shallots. Cook over medium heat 1 minute. Add wine and lemon juice; continue cooking 3 minutes. Whisk in mustard; whisk in whipping cream. Continue cooking until desired consistency (2 to 3 minutes). Serve over chicken.