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