Boneless, skinless chicken breasts
Eggs
Italian bread crumbs
Butter
1 can chicken broth (14 1/2 oz.)
1 can mushrooms (4 oz.)
Parmesan cheese

Cut up chicken into nuggets. Dip chicken in beaten eggs and put in refrigerator for 2 hours. Take chicken out of refrigerator and roll in Italian bread crumbs. Brown in butter and put in a 9 x 13 inch pan. Pour chicken broth and mushrooms over chicken. Sprinkle with Parmesan cheese. Bake at 350 degrees for 1 hour (1/2 hour covered and 1/2 hour uncovered).