Chicken Saltimbocca

Preheat oven to 350 degrees
In large fry pan melt 1 T butter and an equal amount of EVOO
Dip chicken breasts in mixture of:
Italian Bread Crumbs (about 1/3 cup)
Grated Parmesan Cheese (about 1/3 cup)
Montreal Seasoning
Itailian Seasongs
Pound 4 chicken breasts and pat dry with towel. Dip each breast in crumb mixture.
After dipping in crumb mixture, dip in a mixture of egg and milk, and then again in crumb mixture.
Fry until golden brown in fry pan on both sides. Remove and place in oven in oven proof dish.
Add 1/2 cup sliced mushrooms and 1/2 cup thin sliced onion to fry pan. Fry until onions are clear. Remove mushrooms and onion from skillet. Add to skillet 4 T Creamed Cheese. Melt slowing, stirring constantly, adding 1 t butter and 3 T heavy cream. Keep stirring. Add white wine or vegetable broth, thinning as you stir. Return mushroom and onions to skillet. Add 2 T more cream. Add another couple of ounces of wine and continue to stir. Cut up about 1/2 cup or more of marinated articoke hearts (Costco Big Bottle) and add to sauce mixture. Continue to stir. Add another 2 T wine and more cream if needed. Cook until smooth. Sauce should be the consistancy of gravy. Continue to stir...until you feel stir crazy!! Add 2 t garlic pepper. If mixture gets too thick add more wine. Add about 1/3 cup of grated Parmesan Cheese to sauce. At last minute add 2 T capers. Pour this mixture over the chicken breasts that have been in the oven for the past 15 minutes, while you were STIRRING!
There is usually extra sauce, so it is good to serve with angel hair pasta.