Chicken Pepperoncini

3 large eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 pound grated Romano (substitute Parmesan if necessary)
2-3 cups Italian seasoned breadcrumbs
4 large chicken breasts, cut into bite-sized pieces
1/2 large onion or whole medium onion, chopped
12 oz. jar of pepperoncini
1 ¼ cup olive oil
Optional: 1 pound mushrooms, sliced

In a bowl, combine eggs, salt, pepper, and Romano. Stir in chicken. Heat 1/3 of the oil in a large, heavy skillet on medium-medium high.  Dredge chicken in breadcrumbs and fry pieces in one layer, 2 minutes per side or until browned. Put on a covered platter and keep warm. Fry rest of chicken, adding more oil as necessary. Cook onions (and mushrooms) in oil remaining in skillet over moderate heat, stirring, for 10 minutes or until softened. Slit pepperoncini with a sharp knife over the skillet, allowing the juices to fall into the skillet. Add more juice from the jar if the vegetables seem dry. Cook the pepperoncini, stirring, for 5 minutes. Stir in wine, salt and pepper to taste, and heat mixture, scraping to deglaze. Serve over chicken pieces and rice.

Laura