Chicken a la Chardon (breaded chicken with mushrooms and butter sauce)

I made this for dinner last night and it was a hit. The chicken is really moist and has lots of flavor. You can make most of this meal ahead of time and there is very minimal prep.

6 boneless chicken breasts

1-2 eggs

salt and pepper

2 tsp. garlic powdere (divided into 1 tsp, 1/2 tsp, & 1/2 tsp.)

I cup Italian seasoned bread crumbs

1/2 cup Parmesan Cheese

Butter Sauce:

1 cube (1/2 cup) butter

1 tsp. chopped parsley

juice of 1/2 lemon

1/2 lb. mushrooms, sliced

In a bowl, beat egg and add salt and pepper. Add 1 tsp. garlic powder

In second bowl mix breadcrumbs, 1/2 tsp. garlic powder, and Parmesan cheese.

Dip each piece of chicken in egg mixture and roll into crumbs. Arrange in single layer in 9x13 pan. Can be done ahead to this point and refrigerated.

Melt butter and stir in remaining 1/2 tsp. garlic powder, parsley, and lemon juice. Pour 1/2 of butter sauce over chicken.

Bake at 350 for 40 minutes. Remove from oven and sprinkle with sliced mushrooms and the rest of the butter sauce. Put back in over for 5-10 minutes.

I served this with steamed broccoli and regular white rice. I use my rice cooker and add 1 chicken bouillon cube for every 1 cup of rice. This tastes kind of like a chicken piccatta. Also, when I bake chicken breasts or fry them I almost always filet them. That makes them cook more even and a little faster.