Chicken Pinocchio

• 1 (8 -10 ounce) chicken breasts
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 whole egg
• 1/4 cup flour
• 1/4 cup Italian breadcrumbs
• 1 ounce brandy
• 1 garlic clove
• 1 tablespoon shallot
• 1 cup heavy cream
• 1/2 cup mushroom, sliced
• 1/4 cup fresh spinach
• 3 -4 ounces gorgonzola, crumbled
• 3 -4 ounces fontina or 3 -4 ounces mozzarella cheese, shredded
• salt and pepper

1. Dust chicken breast(s) in flour, then dip in egg, followed by a coating of breadcrumbs.
2. Pan fry lightly on medium/high heat with olive oil and butter for 2-3 minutes per side until golden brown.
3. Stir in garlic, shallots, brandy, spinach, mushrooms, heavy cream, salt and pepper; simmer to reduce for 5 minutes.
4. Add gorgonzola, then turn off heat.
5. Place chicken breast(s) in heat-resistant dish and pour sauce over the chicken.
6. Top with fontina or mozzarella and bake at 350 degrees for 6-8 minutes, or until cheese is melted and golden.
7. Serve with steamed asparagus.

chicken breasts, butter, olive oil, egg, flour, italian breadcrumbs, brandy, garlic, shallot, heavy cream, mushroom, fresh spinach, mozzarella cheese, salt

Taken from www.food.com/recipe/chicken-pinocchio-384777 (may not work)