3 whole boneless chicken breasts, cut in nuggets
3 eggs, beaten
1 c. Italian bread crumbs
1 c. butter
10 oz. mushrooms, fresh
1/2 c. white wine
1 c. chicken broth
2 c. Mozzarella or Provolone cheese, grated

Dip chicken in beaten eggs. Roll in bread crumbs and saute in butter until browned on both sides. Place in a 9 x 13 inch casserole dish. Lay mushrooms on top. Pour white wine and broth over chicken and mushrooms and sprinkle with grated Mozzarella or Provolone cheese. Bake at 350 degrees for 40 minutes.