Chicken Pontchartrain

This is the mixture of 2 recipes I found online and my own creation as well. It tastes just like Tibby's New Orleans Kitchen's Chicken Pontchartrain. To make it just like the restaurant's I serve it over Zatarain's Dirty Rice. Hope you enjoy it!

• Ready In: 45 mins
• Serves: 4

Ingredients

• Chicken

• 4  boneless skinless chicken breasts
• 2  tablespoons olive oil
• 2  large eggs
• 1⁄2 cup  breadcrumbs
• 1⁄2 flour
• 3  tablespoons  creole seasoning

• Dressing

• 18  green olives
• 1  garlic clove
• 2  tablespoons olive oil
• 2  tablespoons lemon juice
• 1  small tomatoes, diced
• 1  cup  marinated artichoke hearts
•  flat leaf parsley
•  salt
•  black pepper

• Sauce

• 3  tablespoons butter
• 8  mushrooms, sliced
• 1⁄4 cup heavy whipping cream
•  black pepper
• 2  teaspoons sherry wine

Directions

1. Preheat large skillet with olive oil on Medium heat.
2. Crack 2 eggs into a bowl and beat slightly.
3. On a plate, mix breadcrumbs, flour and seasoning.
4. Take each chicken breast and dip both sides in the egg, and then dredge both sides in flour mixture, making sure they're evenly coated.
5. Cook until no longer pink inside and outside is a golden brown, flipping once.
6. Set aside.
7. Meanwhile, put olives, garlic, olive oil, lemon juice, articoke hearts, parsley, and salt & pepper in a food processor or blender and blend until it's all minced. Add diced tomatoes to mixture.
8. Set aside.
9. Then, in a medium saucepan saute mushrooms in 1 tablespoons butter until tender.
10. Add the remaining 2 tablespoons butter and slowly mix in whipping cream. Season with salt and pepper to taste.
11. Simmer over very low heat until thick.
12. Just before serving stir in wine and dressing mixture.
13. To plate: Spread 1 serving of Zatarain's Dirty Rice on the bottom of the plate. Put chicken in the center of the plate and top with cream sauce. Enjoy!