Katelyn Bennett's Red Wine Chicken and Mushrooms dish is out of this world. Elegant and bursting with flavor. 

Serves 4-6

Ingredients:

• 2 Large Chicken Breasts, pounded thin
• 2 Eggs Beaten with a Dash of Milk or Cream
• 2 Tablespoons Parmesan Cheese (optional)
• Salt and Pepper, To Taste
• 1  1/2 Cups Seasoned Breadcrumbs
• 1/4 Cup Merlot or Red Cooking Wine
• 2 Beef Bouillon Cubes Dissolved in ¼ Cup Water
• 1 Can Sliced Mushrooms/Stems, Drained
• Vegetable Oil

Instructions:

1. Cut pounded Chicken Breast into smaller portions- usually 4 or 5 from 2 large breasts
2. Add Parmesan, Salt and Pepper to the beaten egg
3. Create breading station with Breadcrumbs laid on wax or parchment paper
4. Dip the chicken into the egg mixture, coating both sides
5. Bread the chicken on both sides with Seasoned Breadcrumbs
6. In a frying pan with a little bit of oil, brown chicken on both sides- just enough to get a golden finish to the breadcrumbs
7. Place in a 9x13” baking pan and continue with the rest of the Chicken
8. Once all the Chicken has been dipped/breaded/browned, combine the Beef Bouillon Mixture with the Red Cooking Wine. Pour around the Chicken in the pan. 
9. Top Chicken with the Mushrooms.
10. Cover pan with foil and bake at 350ºF for 20 minutes

Recommended sides: buttered or creamy pasta, green beans or broccoli