Chicken Pinocchio - cooking recipe

Ingredients

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

Preparation

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