Measure and cut all the ingredients. Use chicken pieces with or without skin; I used skinless. Season the chicken with salt and pepper. Let sit at room temperature for 1 hour. Dredge the chicken pieces in flour.

Heat a large skillet over medium heat with the oil. Brown the chicken on both sides and set aside. In the same skillet without cleaning, lightly brown the onion and garlic together. Sauté the mushrooms for 1 minute.

Add the brandy and tilt the skillet slightly to ignite. Let the alcohol burn off. Add and deglaze with the chicken broth. Add the tomatoes with their juices and place the chicken pieces on top.

Cover the skillet and continue cooking over low heat. Cook the chicken for about 18 minutes per side. Add the shrimp and parsley. Cover and cook for about 2 minutes.

Toast the bread in a skillet with olive oil or butter and place on plates. Fry the eggs and place them on the toast. Finish the dish by serving the chicken with the sauce.