Muenster Mushroom Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This savory entree has been a longtime favorite with my family. Topped with cheese and Marsala-seasoned mushrooms, the breaded chicken breasts seem anything but light. I often bake them in the oven, but the stovetop make them fast. âElaine Anderson of Aliquippa, Pennsylvania Ingredients:
2 cups sliced fresh mushrooms |
4 teaspoons butter, divided |
1/2 cup marsala wine or 1/4 cup white grape juice plus 1/4 cup reduced-sodium chicken broth |
2 eggs, lightly beaten |
2 tablespoons fat-free milk |
3/4 cup dry bread crumbs |
4 boneless skinless chicken breast halves (4 ounces each) |
1 teaspoon minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
2 slices muenster cheese, halved |
Directions:
1. In a nonstick skillet coated with cooking spray, cook mushrooms in 2 teaspoons butter until tender. Stir in the wine or grape juice and broth; cook 3-4 minutes longer. Set aside and keep warm.
2. In a shallow bowl, combine eggs and milk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then in crumbs. Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle over chicken.
3. In a large nonstick skillet, cook chicken in remaining butter for 6-7 minutes on each side or until juices run clear. Place chicken on a broiler pan; top with cheese. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Serve with mushroom mixture. Yield: 4 servings.
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