1/2 cup marsala wine or 1/4 cup white grape juice plus 1/4 cup chicken broth
2 eggs, lightly beaten
2 TBSP milk
3/4 cup dry bread crumbs
4 boneless skinless chicken breast halves (4 oz each)
1 tsp minced fresh parsley
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp pepper
2 slices Muenster cheese, halved
Instructions
In a nonstick skillet coated with cooking spray, cook mushrooms in 2 tsps butter until tender. Stir in the wine or grape juice and broth; cook 3-4 minutes longer. Set aside and keep warm.
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.
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 inches from the heat for 1-2 mintues or until cheese is melted. Serve with msuhroom mixture.
Originally Submitted
3/28/2008
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