2 chicken breasts (bonless/skinless)
3 Tbsp. Olive Oil
3 Tbsp. Canola Oil
2 small pieces stale whole grain bread
2 Tbsp. Skim or 1% milk
2-3 cups sliced mushrooms (try using a variety of mushrooms if you can)
3 Tbsp. minced shallot or garlic
2 Tbsp. Smart Balance butter
Salt & Pepper to taste
Large no-stick frying pan
Flat headed meat mallet
Filet knife, handy but not necessary
Blender or food processor, handy for making bread crumbs but not necessary
Filet and cut chicken breast into equal size pieces, about 4-5" around, 1/2 inch thick. Lay chicken pieces between two sheets of plastic wrap and pound with flat-head mallet to about 1/4 inch thick.
Crumble very dry, stale bread into fine bread crumbs using fingers or food processor. Put crumbs in bowl. Season with salt, pepper. In separate bowl, wisk egg and milk together.
Put both oils in frying pan and heat to medium (the canola oil keeps the olive oil from smoking too much). Dip chicken in egg mixture then dip each side in bread crumbs. Shake off excess bread crumbs. Carefully place in heated frying pan. Cook chicken until crispy, drain on paper towels when done.
Wipe out frying pan with paper towels. Put butter in frying pan and heat to medium. Add shallots (or garlic) and cook for 1-2 minutes stirring constantly. Add mushrooms, salt and pepper, cook over medium stirring occasionally until mushrooms are cooked the way you like them. I like mine very well cooked.
Transfer chicken to serving plate, cover with mushrooms. This is a real treat and great for those fried chicken cravings.