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1
Make tomato sauce.
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2
Place clarified butter into a frypan and add the carrots, onion and garlic.
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3
Allow the vegetables to fry 2 minutes.
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4
Add the tomato paste and allow to cook until the tomato paste has deepened in color.
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5
Add the tomatoes, sugar and white wine.
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6
Season with salt, pepper and basil.
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7
Bring to a vigorous boil and allow to cook for 10 minutes.
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8
Strain through a fine sieve.
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9
Deglaze pan with a little white wine and add this to the strained sauce.
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10
Flatten chicken breasts and season with salt and pepper.
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11
Coat with Parmesan cheese and then paint with the egg and olive oil mixture.
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12
Place into the bread crumbs and coat both sides.
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13
Place enough olive oil into a large frypan to coat surface and add the chicken breasts.
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14
Cook 3 minutes on each side.
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15
Add the mushrooms, season with salt and pepper and add the lemon juice.
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16
Pour half the tomato sauce around the chicken and cover the breasts with the cheese slices.
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17
Cover the pan and allow the cheese to melt.
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18
When the cheese has melted scatter the finely chopped parsley over the chicken.
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19
Remove the chicken breasts to a serving dish.
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20
Add a little more tomato sauce to the pan, deglaze and then spoon the mushrooms and the sauce around the chicken.
