Chicken Thighs with Mushroom Tarragon Sauce
1 cup sliced fresh mushrooms
½ cup chopped green pepper
½ cup chopped green onion
¼ cup dry white wine
2 teaspoons instant chicken bouillon granules
1 teaspoon tarragon
6 chicken thighs, skinned and boned
¾ cup dry bread crumbs
¾ cup grated Parmesan cheese
¾ teaspoon garlic salt
1 egg, beaten
In a small saucepan, combine mushrooms, green pepper, onion, wine, bouillon granules and tarragon.
Cook over medium heat until hot; set aside and keep warm.
Place chicken thighs between two sheets of heavy-duty plastic wrap; pound with flat side of meat mallet or rolling pin to ½-inch thickness.
In shallow dish, combine bread crumbs, cheese and garlic salt.
Dip each piece of chicken in beaten egg, then coat both sides with crumb mixture.
Cook according to your Advantium model's cooking settings or until done.
Spoon mushroom mixture evenly over each chicken thigh.