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Ingredients
| white mushrooms: 2 cups (sliced) |
| salted butter: 4 tsp (divided) |
| Marsala wine: 1/2 cup |
| eggs: 2 (lightly beaten) |
| nonfat milk: 2 Tbl |
| bread crumbs: 3/4 cup |
| chicken breasts: 4 breasts (halved) |
| parsley: 1 tsp (minced) |
| salt: 1/2 tsp |
| garlic powder: 1/4 tsp |
| dried thyme (leaves): 1/4 tsp |
| black pepper: 1/4 tsp |
| muenster cheese: 2 slices (halved) |
Muenster Mushroom Chicken
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- In a skillet coated with nonstick spray, cook mushrooms in 2 teaspoons butter until tender. Stir in wine; cook 3-4 minutes. Set aside and keep warm.
- In a shallow bowl, combine eggs and milk. Place bread crumbs on a plate.
- Dip chicken in egg mixture, then in crumbs.
- Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle on chicken.
- In a large skillet, cook chicken in 2 tsp butter, 6-7 minutes each side, until juices run clear.
- Pleace chicken on broiler pan; top with cheese. Broil 1-2 minutes until cheese is melted.
- Serve topped with mushroom mixture.