Combine first 5 ingredients, and stir well.
Rinse chicken with cold water, and pat dry. Dip chicken in egg yolks, and dredge in breadcrumb mixture.
Melt butter in a large skillet. Add chicken, and cook over medium heat 10 minutes, turning to brown all sides. Add chicken broth, wine, and mushrooms; cover and simmer 30 minutes.
Blend flour with a small amount of water, mixing to form a smooth paste; stir into chicken mixture. Cook until thickened and bubbly. Serve over hot mashed potatoes.
Oxmoor House Homestyle Recipes
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