Chicken and Gravy with Pasta

Pound chicken breasts. Put some flour in a shallow platter and season with pepper; mix with a fork to distribute evenly. Beat the eggs and season with salt. Heat one tablespoon of the oil and one tablespoon of the butter over medium-high flame in a large skillet. Dredge chicken in the seasoned flour, and then dip them in the egg wash and coat completely, letting the excess drip off. When the pan is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. (If you want to save a few steps and calories, just sauté the chicken in the pan with butter and oil without dredging in flour and egg.) Remove the chicken cutlets to a large platter and keep warm. If the oil and butter get burned – pour out oil and wipe with paper towel – start with more oil and butter until cutlets are done. If the oil is clean after all the cutlets are done, continue – otherwise- pour off and wipe again.Simmer mushrooms in clean pan with oil and butter drippings until wilted remove to plate. Add gravy to pan and warm. Return chicken to pan and add mushrooms. Heat through. Serve over butter pasta or noodles or mashed potatoes.