Chicken Alla Panna - cooking recipe

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts (1 1/2 lbs)
1/4 cup flour, for dredging
1 egg
1/2 cup seasoned bread crumbs
1 small onion, chopped
4 ounces mixed mushrooms, sliced
1/2 cup chicken broth
kosher salt & freshly ground black pepper
1/2 ounce butter
1/4 cup brandy or 1/4 cup dry sherry
2 teaspoons flour
1/4 cup chicken broth
2 tablespoons heavy cream

Preparation

Heat oil in a skillet over medium high heat. Prepare an assembly line for breading your chicken by placing the flour, a beaten egg, and the bread crumbs on 3 separate shallow dishes.
Dredge chicken in flour, then dip both sides into the egg, then coat with bread crumbs.
Place breaded chicken in skillet and brown both sides, about 5 minutes total; remove from skillet and set aside.
Add onions and mushrooms to skillet, and cook, while stirring, until onions begin to soften, about 5 minutes.
Pour in broth; season with salt and pepper.
Remove pan from heat and add butter and brandy (or sherry), return to heat and cook about a minute.
Stir in flour, mixing well.
Reduce heat to low, stir in broth, return chicken, cover pan and simmer about 8 minutes; stir in cream, heat through, and serve.