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You need to prepare For Chicken.
Prepare boneless skinless chicken breasts, cut into 14 inch slices.
Provide large eggs, beaten with 2 tablespoons wayer (egg wash).
You need to prepare all purpose flour seasoned with 1 teaspoon salt and pepper.
Use grated romano cheese.
Prepare italian seasoned bread crumbs.
Use olive oil.
Provide butter.
Use For Sauce.
You need button mushrooms, sliced.
Prepare shallot munced.
You need garlic cloves minced.
You need to prepare dijon mustard.
Provide worcestershire sauce.
You need to prepare fresh lemon juice.
You need to prepare hot sauce, such as franks red hot.
Use sour cream.
Prepare fresh chopped parsley.
Prepare chopped fresh basil.

Start by setting up a breading area for the chicken. Have the seasoned flour in one plate, beaten eggs in a bowl and then combine the romano cheese and bread crumbs in another plate.
Heat the oil and butter in a large skillet. Dredge each chicken slice first in flour.
Then dip in egg wash.
Then finely dredge in crumb cheese mixture.
Add to hot oil and cook until golden on both sides and chicken is just cooked through, about 4 minutes, remmove to warm plate.
Into skillet chicken was cooked add mushroons, shallots and garlic. Cover to help mushrooms realease their liquid, then uncover and cook until liquid is gone. Add broth , worcestershire sauce, dijon mustard, lemon, sait and pepper to taste and hot sauce and reduce by 1/2.
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Add sour cream and heat until hot, add parsley and basil.
Serve sauce on plate with chicken on top, pass any extra sauce for adding. Don't add to much sauce on the chicken at serving or it will soften the crust.

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