Using a very sharp knife, slice each chicken breast in half horizontally then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick.
Put the flour in a shallow platter and season with salt and pepper and mix to combine.
In a separate shallow bowl, beat the eggs with 3 tablespoons of water.
Heat the oil over medium-high heat in a large skillet.
Dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
Add the coated chicken to the hot oil and fry for 2 minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.
To the same pan or skillet, melt the butter and add the mushrooms. Cook until soft (about 3 minutes). Season with salt and pepper and add the shallot, cook until soft and then add the garlic and cook another minute.
Add the wine, bring to a boil and allow to reduce by half.
Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and parsley. Let it to melt through the sauce for another 2 to 3 minutes, stirring occasionally.
Return the chicken to the pan. Taste for seasoningt and season with salt and pepper to your taste. Serve immediately.
When pan-frying, don’t skimp on the oil. You need enough to get a golden brown finish.
Remove the chicken from the refrigerator around 20 minutes before you’re ready to cook. This allows the chicken to cook evenly.
Always wash your hands well after handling raw chicken throughout the cooking process. This helps to avoid cross-contamination.
Keep the heat at a constant, high temperature this stops the flour from absorbing the oil and becoming soggy.
Don’t overcrowd the pan. This causes the chicken to steam instead of fry and causes the coating to become soggy. It’s better to fry in batches.