Ingredients

Chicken

• 1 (6 ounce) chicken breast
• Flour, for dredging
• Beaten eggs, for dipping
• White bread slices, finely diced cubes

Sauce

• 1/4 of one shallot, diced fine
• 2 ounces white wine
• 3 to 4 ounces heavy cream

Instructions

1. Lightly flour the chicken and dip into the beaten egg "wash."
2. Coat chicken in the tiny white bread cubes on both sides.
3. Heat a small amount of oil in a frying pan and saute chicken until lightly brown on both sides.
4. Finish cooking in oven for 10-15 minutes at 400 degrees F.
5. For the sauce: In a frying pan, sauté the diced shallot until golden, then stir in the white wine. Boil for little bit. Add heavy cream to boil. Stir in a tablespoon or so of roux (salad oil and flour mixed together into a paste) to thicken the sauce to your liking. Add salt and white pepper to taste.
6. Serve sauce over the chicken.