Chicken with Peppers and Mushrooms in White Wine

I make this for holidays so I do it in large quantities, you can adapt it.

3 packs of chicken cutlets
2 Eggs
Italian breadcrumbs
1 package sliced mushrooms
*1 jar (16 oz) of Sweet bell peppers ( I get B&G Sandwich toppers)
*2 jars (12 oz each) Sweet salad pepper slices with oregano and garlic ( I also get B&G)
1 small can or jar of sliced mushrooms
Butter
Extra Virgin Olive Oil
White Wine of your choice
Chicken Broth
(Rice to place it over when served)

!) Saute fresh sliced mushrooms
2) Bread Chicken cutlets and fry in oil AND butter ( i cook them whole then cut them in 2's or
3's). Place cutlets on papertowel to drain and leave oil in pan.
3) Add about 1 cup of white wine to pan, let it cook for a minute, and then add chicken back
in (if it absorbs white wine add more as needed)
4) Cook 1-2 mins until chicken is glazed
5) add all mushrooms and all peppers (with liquid)
6) Add chicken broth (start with half a cup)
7) Simmer for 20-30 mins, if dry add more broth

I like to serve it over white rice. This dish tastes even better if prepared a day or two ahead of time and refrigerated. You can also choose to cook chicken ahead of time, but if you do then heat it up with some chicken broth to add moisture before adding it to the white wine

*You can get any vinegard peppers or pepper salads you like

Enjoy!!