CHICKEN: Pound meat between sheets of waxed paper until thin. Combine
flour, salt and pepper in pie plate. Beat egg with water in shallow dish.
Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs. LET SIT
ON WAX PAPER FOR 10 MINUTES!!! Heat oil and butter in large skillet over
medium-high heat. Add meat in batches and saute until browned, turning
once, about 3-5 minutes, adding more oil and butter if necessary. Keep warm
and spoon mushroom sauce (see recipe). MUSHROOM SAUCE: Combine broth and
flour in small bowl and stir until flour is dissolved. Melt butter in
skillet over medium high heat. Add onion and saute until tender, about 1
minute. Reduce heat to medium; add mushrooms; saute 2 to 3 minutes. Stir
in broth. Increase heat to medium high and cook until slightly thick,
stirring occasionally, about 10 minutes. Blend in cream, salt and pepper.
Season to taste with nutmeg and cayenne pepper. VARIATION: For thicker
gravy, delete the whipping cream. Gravy will also be browner too. (Or add
Kitchen Bouquet to darken sauce.) NOTE: We find that if we are making this
for company it is best to use TWO frying pans to speed things up. Also,
this is wonderful when served with Fettucine Alfredo and Stuffed Tomatoes!

Makes 6 servings.