4 mushrooms 2 oz crispy fried onions 4 boneless skinless chicken breasts 1/2 oz flour 1 egg 8 oz light cream

Chicken:
1/4" dice four mushrooms.
Coarsely chop crispy onions.
Pat chicken breasts dry & season with salt and pepper.
Stir flour and egg together, place chicken onto baking sheet, and lightly brush top with flour-egg mixture. Sprinkle crispy onions to cover and press into place.
Roast 10-14 minutes (topping browns and chicken 165F).

Sauce:
On Med/High heat, add 1 tsp olive oil and diced mushrooms.
Stir until lightly browned.
Add cream and bring to a boil.
Stir often until thickened.
Season with salt and pepper.