Chicken Pontchartrain - cooking recipe

Ingredients

Chicken
4 boneless skinless chicken breasts
2 tablespoons olive oil
2 large eggs
1/2 cup breadcrumbs
1/2 flour
3 tablespoons creole seasoning
Dressing
18 green olives
1 garlic clove
2 tablespoons olive oil
2 tablespoons lemon juice
1 small tomatoes, diced
1 cup marinated artichoke hearts
flat leaf parsley
salt
black pepper
Sauce
3 tablespoons butter
8 mushrooms, sliced
1/4 cup heavy whipping cream
black pepper
2 teaspoons sherry wine

Preparation

Preheat large skillet with olive oil on Medium heat.
Crack 2 eggs into a bowl and beat slightly.
On a plate, mix breadcrumbs, flour and seasoning.
Take each chicken breast and dip both sides in the egg, and then dredge both sides in flour mixture, making sure they're evenly coated.
Cook until no longer pink inside and outside is a golden brown, flipping once.
Set aside.
Meanwhile, put olives, garlic, olive oil, lemon juice, articoke hearts, parsley, and salt & pepper in a food processor or blender and blend until it's all minced. Add diced tomatoes to mixture.
Set aside.
Then, in a medium saucepan saute mushrooms in 1 tablespoons butter until tender.
Add the remaining 2 tablespoons butter and slowly mix in whipping cream. Season with salt and pepper to taste.
Simmer over very low heat until thick.
Just before serving stir in wine and dressing mixture.
To plate: Spread 1 serving of Zatarain's Dirty Rice on the bottom of the plate. Put chicken in the center of the plate and top with cream sauce. Enjoy!