Click on a category to see more recipes in this category
Ingredients
1 Cup Italian seasoned dry breadcrumbs
1/2 Cup Parmesan cheese
Ground black pepper to taste
1 1/2 Pounds skinless, boneless chicken breast halves, cut into cubes
2 Eggs, beaten
1/4 Cup olive oil
1 Pound fresh mushrooms, sliced
1/2 Cup pepperoncini peppers
1 Large onion, chopped
1/2 Cup white wine
Instructions
In a shallow dish, stir together the breadcrumbs, Parmesan cheese and pepper. Dip chicken into egg, then coat with the breadcrumbs.
Heat about half of the oil in a large skillet over medium heat. Fry the chicken until browned on all sides, about 10 minutes. Remove to a paper towel lined plate to drain. Add more oil to the pan if needed, and then put in the mushrooms and onion. Cook and stir until tender, and mushrooms have cooked down. This may take a good 15 minutes. Return the chicken to the pan, and use scissors to cut the pepperoncini over the pan so as not to waste any of the juices. Use more or less according to your preference. Let everything simmer for 5 to 10 more minutes before serving.