2 chicken breast halves, pounded thin
½ cup flour
2 eggs, beaten
1 cup “Panko” Japanese-style breadcrumbs
2 tbsp. butter
2 tbsp. olive oil
½ cup white wine
¼ cup fresh squeezed lemon juice
1 tbsp. chopped fresh sage
1 cup wild chanterelle mushrooms, cut in half
(substitute brown crimini mushrooms)
Salt and fresh ground black pepper to taste
2 tbsp. chopped fresh chives

To prepare the chicken breasts, place a layer of plastic film on the counter. Place one of the chicken breast halves on top, and then place another layer of plastic film on top of the chicken breast.

Pound the chicken breast using a meat tenderizer or the bottom of a small frying pan, until the chicken is about ¼” thick.

Dredge the chicken in the flour, shaking off any excess flour.

Then dip the chicken in the beaten egg and let the excess egg drip off the chicken.

Place the chicken breast in “Panko,” pressing the breadcrumbs into both sides of the chicken.

Heat a large non-stick skillet over medium-high heat.

Add the butter and olive oil, swirling the pan until the butter melts.

Add the chicken, one breast at a time, and quickly sauté for one minute or until the breadcrumbs are golden brown. Turn the chicken over and sauté the second side for another minute or until golden brown.

Remove the chicken from the sauté pan and place it on a serving platter. Cover the veal loosely with foil to keep it warm.

Return the sauté pan to the heat and deglaze the pan with the white wine, stirring up any bits in the pan with a wooden spoon.

Add the lemon juice, sage and chanterelle mushrooms to the pan. Stir the mixture and add the salt and fresh ground black pepper to taste.

Pour the pan sauce over the chicken, sprinkle with the chives and serve immediately.