Vesuvio Sandwich

I developed this sandwich for my son's restaurant, Rocky's Spaghetti House. 

It was without a doubt the classiest sandwich in our repertoire and oh so tasty. 

Ingredients
2 Boneless skinless chicken breasts (flattened) see intructions below for flattening chicken breasts.
1/2 cup seasoned all purpose flour (salt, pepper, garlic powder)
1 egg beaten
Oil for cooking chicken (half inch deep in a skillet)
1 Tbsp Olive Oil
1 clove garlic. Chopped.
1/2 cup sliced mushrooms
1/2 cup chicken stock
1/4 cup white wine
2 Tbsp Heavy Cream
1/4 cup frozen (organic preferred) green peas
1/4 cup shredded parm.
2 Tbsp parsley
salt, pepper, garlic powder, fresh basil to taste.
Crusty Italian or French bread.

Prepare
To flatten chicken breast place each chicken breast between two pieces of plastic wrap and pound them flat with a meat mallet or place a flat side of a cleaver over meat and pound it with the side of your fist till about doubled in size.
Dredge chicken breasts in seasoned flour,
Dip floured chicken in egg till coated on both sides.

Fry Chicken in oil at 375f for 3 minutes per side.
Drain on paper towel.
In another skillet heat Olive Oil and Garlic till you see galic start to fry.
Add Mushrooms till browned
Add Chicken stock and bring to boil
Add wine and bring to second boil.
Continue to cook at a boil for 2 minutes
Lower heat.
Stir in peas and heavy cream.
Remove from heat and stir in parsley and basil.
Dip Chicken breast in wine mixture to coat.
Lay out on bread open faced.
Spoon wine mixture including peas and mushrooms over sandwich and top with half the Cheese
Repeat with other Chicken breast.

Serve open faced. But encourage your diners to fold it up and eat it as a sandwich.
Makes two hearty sandwiches.