1/3 c. plus 2 tsp. plain dried bread crumbs
2 tbsp. plus 1 tsp. flour, divided
9 oz. skinned & boned chicken breasts
1 egg, lightly beaten
2 tsp. each butter & vegetable oil
1/2 c. sliced mushrooms
1/4 c. each canned ready-to-serve chicken broth & dry white table wine
2 slices provolone cheese (1/2 oz. each), cut into strips
Italian (flat-leaf) parsley sprigs

In shallow bowl or on a paper plate combine bread crumbs and 2 tablespoons flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture. Repeat procedure, being sure to use all of egg and crumbs; set aside.

In 10-inch nonstick skillet combine butter and oil; heat over medium heat until butter is bubbly and hot. Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2 to 3 minutes on each side; transfer to plate and keep warm.

To same skillet add mushrooms and saute until lightly browned, 1 to 2 minutes; sprinkle with remaining teaspoon flour and stir quickly to combine. Add broth and wine and cook, stirring constantly, until mixture thickens, about 1 minute. Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2 to 3 minutes. Serve garnished with parsley. Makes 2 servings.