Garlic Chicken with Mushrooms

I promised you some recipes from our dinner party in November. This is probably my favorite chicken recipe, from my sister. I seem to always make it for company, and everyone always loves it.

GARLIC CHICKEN WITH MUSHROOMS
Diane Barazoto

1 egg
1/4 tsp. salt
1/8 tsp. pepper
3 cloves garlic, crushed (I use more)
1 c. Italian bread crumbs
1/2 c. parmesan cheese
6 boneless, skinless chicken breasts*
1/2 c. melted butter
1 tsp. finely chopped parsley
2 T. lemon juice
1/2 lb. fresh mushrooms, sliced**

Beat egg with salt and pepper and 2 cloves are garlic; put in shallow dish (pie pan works great). Combine bread crumbs and cheese in another shallow dish. Dip chicken in egg mixture, then coast with crumb mixture. Place in a large baking dish. Mix melted butter with remaining garlic, parsley, and lemon juice. Drizzle half of the butter mixture over chicken. Bake at 375 degrees for about 25 minutes. Top chicken with mushrooms and remaining butter mixture and bake 10 minutes more.

* I don't use full breasts because they are too big. I've used chicken tenders before, but what I prefer is cutlets. Here is how to make: I'm not sure how to describe this, but if the chicken breast is laying flat on a surface, cut it through the center parallel to the surface. Now you have 2 flat chicken cutlets. I hope that makes sense. They cook faster too, so reduce the cooking time.

** Any kind will do. I usually use the plain old white mushrooms because they are the cheapest. But I prefer Baby Bellas, or Italian Brown mushrooms. Don't pay more for sliced. The easiest way to slice them is to use one of my favorite gadgets, an egg slicer... works like a charm!