Fried Chicken Fingers and Sautéed Mushrooms with Lemon

1 large chicken fillet or boneless chicken breast
Seasoned bread crumbs
2 cups of sliced champignons
1 chopped onion
3 crushed garlic cloves
¾ cup dry white wine
1 tbl lemon juice
Salt/pepper
Grated lemon zest
2 beaten eggs
Olive or vegetable oil

First, prepare the mushrooms. Heat up the pan with oil and add the sliced mushrooms along with the onion and garlic. Then add white wine and lemon and sauté until most of the liquid is absorbed. Toss the mushrooms with a bit of salt and pepper. Set aside and keep warm. Take the chicken and cut it into thin but not too long strips. Take bread crumbs and season them. Beat two eggs. Take the chicken strips and first dip them in egg and then breadcrumbs and fry in a bit of oil on all sides until ready. Place the fried chicken fingers on a platter and spoon over the mushrooms.