4 boneless chicken breasts, lightly pounded
Flour for dredging
1 beaten egg
Flavored bread crumbs
1/4 lb. butter
1/2 lb. sliced mushrooms
2 c. heavy cream
1/2 c. Parmesan cheese
Parsley

Dip breasts in flour, egg and bread crumbs. Melt butter in skillet; saute chicken until golden on both sides. Remove from pan. Add mushrooms and saute. Add cream and cheese and cook until thickened, about 5 minutes. Add parsley; season to taste. Serve over breast.