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
- 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
- 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 in. from the heat for 1-2 minutes or until cheese is melted. Serve with mushroom mixture.