One of the best meals I've ever had! Its divine! Once when I was out of bread crumbs I had to crush up some saltine cracker crumbs to use instead and it was every bit as good. Also, remember when cooking with wine, as the late, great Julia Child once said, "Only if its good enough to drink, is it good enough to cook with!"
1Rinse chicken and pat dry. Cut each fillet into 3-4 long strips.
2Dip chicken in eggs and roll in bread crumbs; brown in olive oil in large skillet over medium-high heat.
3Remove chicken from pan and place in a rectangular shaped baking dish.
4Next heat 2 Tbsp. olive oil in a large skillet and saute mushrooms and garlic until mushrooms are softened. Pour mushrooms and garlic evenly over chicken.
5In a small sauce pan, bring chicken broth and wine to a boil. reduce heat and simmer five minutes. Next mix cornstarch and cold water and add to chicken broth and wine. Stir constantly until thickened.
6Pour wine sauce over chicken & mushroom mixture.
7Sprinkle mozzarella cheese over the top. Bake in a preheated 350 degree oven for 25 minutes.
8Serve with a side of parslied fettucine or thin egg noodles.