Julie's Chicken

This recipe takes a bit more effort and is quite rich.  You will be so happy when you take your first bite that you will think in your mind "it was all worth it" or you may think "why doesn't a nearby restaurant serve this?"

11 chicken tenders (defrost, pat dry)
1/2 cup Italian bread crumbs
1-2 TB flour
1/2 TB Herbs de Provence
1 tsp garlic powder
salt and pepper
2 cups mushrooms, sliced
1/4 onion diced
1/2 cube butter
2 TB flour
1/2 TB Herbs
1/2 TB minced garlic
1 1/2 cups chicken broth
1 cup cream
1 TB lemon juice

Defrost the chicken, pat dry, and dip in egg and then the mixture.  The mixture is the bread crumbs, flour, herbs, garlic powder, and salt and pepper.  Cook in olive oil until brown.  Remove the chicken and place in a 9 by 13 pan.

Using the same fry pan saute 2 cups mushrooms, onion, and butter.  Make a roux by adding 2 Tb flour and 1/2 Tb herbs right in with the mushrooms.  Add the chicken broth and minced garlic.  Add the cream and more salt and pepper.  Add the lemon juice.  Pour this over the chicken.  Cover and bake at 350 for 45 minutes.  Serve over rice.