Chicken Scaloppine With Mushroom Sauce

1 lb chicken breasts, boned and skinned
2 tablespoon flour salt and fresh ground pepper
1 egg 2 t. water
1 1/2 cup breadcrumbs 3-5 t. olive oil (virgin or extra)
1 to 2 t. margarine

CHICKEN SCALOPPINE WITH MUSHROOM SAUCE One Recipe Mushroom Sauce (next message) Pound chicken between sheets of waxed paper till thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN. Try it ~- it works! Heat oil and butter in large skillet over medium high heat. Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce over!
Mushroom And Tomato Sauce:
1/4 cup Olive oil
4 Garlic cloves; crushed
1 Handful fresh parsley; - finely chopped
1 teaspoon Marjoram
1 pound Sliced mushrooms
2 cups Canned plum tomatoes
Salt & pepper


Heat olive oil in a large frying pan & cook the garlic, parsley & marjoram for 1 minute. Add sliced mushrooms & cook over moderate heat for 5 minutes. Add tomatoes, salt & pepper. Cook over high heat for 8 to 10 minutes or until the sauce starts to thicken.