Chicken with Mushrooms, Red Pepper and Pignoli Nuts

• 2  boneless, skinless chicken breasts
• 4 ozs pignoli nuts
• 1 c flour
• 1 t salt 1/2 t pepper
• 2 egg 
• 1/4 c milk
• ½ c canola oil
• ½ c chicken broth
• 1/2 lb portabella mushrooms, sliced
• 2 T garlic, minced
• ½ bell pepper, in strips
• 1 c heavy cream
• ¼ c fresh basil, packed

Place pignoli nuts in a pan over medium heat and toast until just beginning to brown – about two minutes.  Remove from stove, set aside and cool.

A good size chicken breast usually yields between two to three pieces when cut.  Only two pieces per breast are sufficient though.  Pound them to tenderize them and set aside.

Place the oil in a skillet over medium high heat.

Place flour in a wide, shallow bowl and whisk in salt and pepper.

In another wide, shallow bowl, whisk eggs and milk.

Dip the chicken in the flour and then egg mixture and then right into the skillet.  Do not overcrowd the skillet.  Cook about three minutes per side and then remove to a plate.  Continue until all chicken pieces are cooked.  Once all chicken is removed, add broth to the skillet and stir for about two minutes.  Add the mushrooms, garlic and peppers and stir to combine.  Cook for about three more minutes.

Add cream and basil. Continue to cook on low for about fifteen minutes.  Add roasted pignoli nuts and stir. 

Put a piece of chicken on a plate, then spread sauce over the chicken and serve.

This is divine served over noodles and sprinkled with some freshly grated parmesan cheese.  Yum!