Petti di Pollo Alla Camillo's
Entree

6 large chicken breasts
salt and pepper
flour
6 T butter
1 c (or more) thinly sliced mushrooms
1 c heavy cream
1 c grated Parmesan cheese

1.  Slice the chicken breasts in half horizontally.  (If need be, freeze them slightly in order to slice them more easily.)  Place the slices of chicken between lightly oiled wax paper and pound them to flatten them to about 1/8-inch.

2.  Place the butter in a saute pan and place over medium heat.  Season the chicken breasts with the salt and pepper, dip them in the flour to lightly coat and saute them in the butter about one minute on each side.  Place the chicken breasts in a casserole in one layer.  (This could be done earlier in the day, then step 3 completed when ready to eat them.)

3.  When all the chicken is sauteed, add the mushrooms to the pan and saute them briefly.  Then distribute them over the chicken, add the cream to the pan and sprinkle on the parmesan cheese.  Bake the chicken in a 400F oven for 15-20 minutes or until the cream has thickened and the chicken and mushrooms are lightly browned.

 
Megan Hayden
REALLY GOOD!  Also a good make-ahead when taking a dinner to someone!