Panko Crusted Chicken with Chanterelle Gruyere Sauce

Ingredients

• For the chicken
• 4 six to eight ounce boneless, skinless chicken breasts, pounded a bit to even them out
• 1 cup flour
• 2 eggs lightly beaten with a few tablespoons of water
• 2 cups panko bread crumbs
• Salt and pepper
• Vegetable oil for frying
• For the sauce
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 medium shallot, minced
• A pinch of dried thyme, crushed between your fingers
• 1 pound chanterelle mushrooms, cleaned and cut into good size chunks (or substitute another mushroom)
• 1 teaspoon instant flour (plus more if needed)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 cup dry white wine
• 1 1/2 cups half and half (plus a little more if needed to thin out the sauce)
• 2 ounces shredded Gruyere cheese

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