Cherie's Chicken Parmigiana with Mushrooms

There are few things from my kitchen that top this dish. I'm typing this recipe for you after I've already prepared the baking pan full of chicken parmigiana, so I am sorry there are no pictures to walk you through the steps.  It's pretty easy to prepare, so have fun and Mangia!!

You'll need:
6 chicken breasts
6 cloves fresh garlic, chopped
3 eggs
1/2 cup milk
2 cups Italian seasoned bread crumbs
Olive oil
2 T butter
1 lb fresh mushrooms
1 24 oz. jar pasta sauce (I use Prego Chunky Garden sauce)
1 cup shredded Mozzarella cheese
1 lb Linguine pasta (or spaghetti)

1. Chop up all of your garlic
2. Saute mushrooms in 2 T olive oil and 2 T butter. Add 1/2 your garlic. Set aside.
3. Set up 2 bowls; 1 for bread crumbs + remaining chopped garlic and the other with egg/milk mixture.
4. Dip the chicken in the wet mix then dredge in the dry garlic/breadcrumb mix. Leave there while preparing your large fry pan.
5. Heat up 2 T olive oil and set heat to med/high.
6. Brown chicken to golden brown on both sides. No need to cook through. It will bake until done in the oven.
7. In large baking pan, spread some of your sauce so the chicken doesn't stick.  Place the chicken in the baking pan. Spoon sauce over the chicken pieces. Spoon the sauteed mushrooms over the sauce and top with the mozzarella cheese.
8. Bake at 375 for about 30 minutes, uncovered.
9. Don't forget to prepare your pasta!  Oh yes, a nice salad on the side is a must, along with some garlic bread!
10. Mangia!!!