Garnished Chicken Breasts

Preparation:

Preparation: Lightly flatten the chicken breasts with a meat tenderizer, flour them on both sides and brown them in half the butter and a few spoonfuls of oil. Salt and pepper them and, when they are well coloured, sprinkle them with about half a glass of white wine. Let the wine evaporate almost completely, then put the lid on and continue cooking until the breasts are well colored. In the meantime, peel the mushrooms (if using porcini, rub them lightly with a damp cloth), cut off the end of the stem and slice them. Put a pan on the fire with the remaining butter, a few spoonfuls of oil and the crushed garlic clove. When the garlic is coloured, remove it and pour the mushrooms into the pan, add salt and pepper, cover and cook over low heat. A few minutes before removing the mushrooms from the heat, sprinkle them with chopped parsley. Drain the chicken breasts, arrange them on a serving plate and cover them completely with the slices of mushrooms. Arrange the half tomatoes that you will have cooked in this way all around the chicken breasts: cut them in half, remove the seeds and the vegetable water, sprinkle them with the breadcrumbs mixed with the minced parsley together with the garlic, sprinkle with plenty of oil, salt and pepper and put them to cook in the oven at a temperature of 170 degrees on the thermostat, after having arranged them in a well-greased baking dish with oil.