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1.
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Lay chicken breast halves on a cutting board and cover with plastic wrap.
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Pound chicken to 1/4-inch thickness.
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Season both sides of chicken with salt and pepper.
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2.
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Place flour, eggs, and breadcrumbs in 3 separate dishes or bowls.
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Season the flour and eggs with salt and pepper.
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Toss chicken breast halves in flour and shake off any excess, followed by a dip in egg then a coating of breadcrumbs.
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Transfer chicken to a large baking dish and refrigerate for 30 minutes.
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3.
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Heat shallot, mushrooms, wine, and stock in a saucepan over medium heat to a steady simmer.
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Cook and stir occasionally until mixture is reduced and mushrooms soften, about 10 to 15 minutes.
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4.
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Heat olive oil in a large skillet over medium high heat.
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Gently place chicken breast halves in the skillet and cook until golden, about 4 minutes.
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Flip and cook the opposite side until golden, about 3 minutes more.
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When done, transfer chicken to a plate and cover with foil to keep warm.
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5.
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Add cream to the white wine mixture in the saucepan and stir until incorporated.
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Stir in butter one piece at a time until melted, then add parsley and additional black pepper.
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6.
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Serve chicken over noodles with the white wine and mushroom sauce ladled over the top, along with a few pieces of shaved parmesan.
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Enjoy!
