INGREDIENTS
2
chicken breasts
8 oz
Button mushrooms
1
Lemon, Zest from whole
1/2
Lemon, Juice from
2 tbsp
Parsley, fresh
4 oz
Shallots
1 tbsp
Thyme, fresh
2
Eggs
1 14 ounce can
Chicken stock, home made
1/2 tsp
Black pepper, freshly ground
1 1/8 cups
Flour
1 tsp
Kosher salt
2 tbsp
Vegetable or canola oil
1 cup
Bread crumbs, seasoned
6 tbsp
Butter
1/4 cup
Milk
1 cup
Whole milk