Easy but Elegant Chicken Supreme

• 12 cup dried breadcrumbs (to reduce core points, combine 1/4 cup bread crumbs with 1/4 cup cornmeal)
• 2 tablespoons flour, divided
• 1 teaspoon flour, divided
• 9 ounces boneless skinless chicken breasts (I prefer tenders, pounded thin)
• 1 egg, lightly beaten
• 4 teaspoons canola oil or 4 teaspoons olive oil
• 12 cup sliced mushrooms
• 14 cup chicken broth
• 14 cup white wine
• 2 slices provolone cheese, cut into strips (1/2 oz each)
• flat leaf parsley, chopped

1. In shallow bowl or on a paper plate, combine bread crumbs (or combination of bread crumbs and corn meal) with 2 tablespoons flour.
2. Dip chicken into egg, making sure all sides are coated; then dredge in crumb mixture.
3. Repeat procedure with all chicken pieces, being sure to use all of the egg and crumbs.
4. Set aside.
5. In 10 inch skillet, heat oil until hot but not smoking.
6. Add chicken and cook, turning once, until both sides ar light browned and chicken is cooked through, 2 to 3 minutes on each side; tranfer to plate and keep warm.
7. To same skillet, add mushrooms and saute until lightly browned, 1 to 2 minutes.
8. Sprinkle with remaining teaspoon flour and stir quickly to combine.
9. Add broth and wine and cook, stirring constantly, until mixture thickens, about 1 minute.
10. Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2 to 3 minutes.
11. Sprinkle with parsley and serve.

breadcrumbs, flour, flour, chicken breasts, egg, canola oil, mushrooms, chicken broth, white wine, provolone cheese, flat leaf parsley

Taken from www.food.com/recipe/easy-but-elegant-chicken-supreme-196298 (may not work)