Muenster Mushroom Chicken:

Muenster Mushroom Chicken

Preparation Time: Approx. 15 minutes


Serving(s):
  • 2 cup(s) sliced, fresh mushrooms
  • 4 tsp(s), (divided) butter
  • 1/2 cup(s) Marsala Wine or 1/4 cup(s) white grape juice PLUS
    1/4 cup(s) reduced sodium chicken broth
  • 2 egg(s), lightly beaten
  • 2 tsp(s) fat-free milk
  • 3/4 cup(s) dry bread crumbs
  • 4 boneless, skinless chicken breast halves (4 oz. each)
  • 1 tsp(s) minced fresh parsley
  • 1/2 tsp(s) salt
  • 1/4 tsp(s) garlic powder
  • 1/4 tsp(s) dried thyme
  • 1/4 tsp(s) pepper
  • 2 slice(s) Muenster cheese, halved


Cook Time: Approx. 15 minutes


  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.