Chicken Scallopini With Fontina Cheese and Mushrooms

“mushrooms,” From “Bake Until Bubbly” by Clifford A. Wright 4 boneless skinless chicken breast halves (about 1 3/4 pounds total) 8 tablespoons (1 stick) unsalted butter 1/2 cup olive oil 1/2 cup flour 3 tablespoons freshly and finely grated Parmesan cheese 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 large eggs 1/2 pound … Continue Reading →