• 6 Chicken breast halves, trimmed and flattened to 1/4 inch
• 1 1/2 Cups Seasoned bread crumbs
• 3/4 Cup And 2 Tb flour
• 2 Eggs
• 2 Tb Water
• 4 Tb Olive Oil
• 6Tb Butter, divided
• 8oz. Sliced mushrooms
• 1 Cup Dry white wine
• 2 Cups Chicken Broth
• 6 Slices Smoked provolone cheese
• Garlic Powder To tast
• Salt and Pepper

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in skillet over medium heat. In a pie plate mix together the bread crumbs, 3/4 cup flour, garlic powder, salt and pepper. In another pie plate whisk together the eggs and water. Dip chicken breast halves in the egg mixture and then into the bread crumbs. Place 3 breast halves in prepared skillet. Saute until just cooked, but still juicy. Remove from pan. Repeat with 2 more tablespoons of olive oil and butter and remaining breast halves. When all chicken is cooked, heat remaining 2 tablespoons butter in skillet. Toss mushrooms and remaining flour together so that mushrooms are coated. Saute in skillet until golden. Add the white wine to skillet; stirring constantly as mixture thickens. Pour in the chicken broth and continue to cook and stir another 5-10 minutes. Place 3 breast halves back into the pan with the sauce. Top each with slice of cheese. Simmer until cheese is melted. Remove from skillet and keep warm. Repeat with remaining chicken breasts. Serve breasts with mushroom sauce. Serves 6.