2 large skinless, boneless chicken breast halves cut into six pieces
3 cups sliced fresh mushrooms
1 cup sliced onion
1 cup diced celery
2 cloves garlic, minced
2 eggs, beaten
3/4 cup crushed saltine crackers
3/4 cup seasoned bread crumbs
2 tbsp. butter
2 tbsp. extra virgin olive oil (EVOO)
shredded Mozzarella cheese, for sprinkling
1 cup chicken stock (Swanson)
1 (10 oz.) can cream of mushroom soup (or substitute cream of chicken)
1/8 tsp. dried rosemary
1/4 tsp. dried thyme
1/4 tsp. dried sage
1/2 tsp. dried parsley
1/8 tsp. sea salt
1/4 tsp. freshly ground black pepper

Preheat oven to 350°F.

Mix soup, stock, rosemary, thyme, sage, parsley, salt, and pepper in a microwave safe bowl and heat just until warm and smooth. Set aside.

In a 9-inch skillet over medium heat, add olive oil and garlic. Sauté celery, onion, and mushrooms until onions are slightly transparent and most of the liquid is evaporated. Set aside and lightly wipe skillet with a paper towel.

Dip chicken into beaten eggs and roll in a mixture of the bread crumbs and cracker crumbs until completely coated. Set on a piece of waxed paper.

In the same 9-inch skillet, melt butter over medium heat and brown both sides of the chicken pieces being careful not to knock off the breading. Do this in two batches as not to crowd chicken while browning. Use additional butter if necessary for second batch.

Place 1/2 of the mushroom mixture in a two quart casserole dish. Next, arrange the chicken evenly followed by the remaining mushrooms. Top with soup and chicken broth mixture.

Bake covered at 350°F for 45 to 50 minutes, or until chicken is no longer pink and juices run clear.

Uncover and top with shredded cheese for an additional ten minutes.

Serve over fettuccine.

Submitted by: Dan Faloon