Muenster Mushroom Chicken 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 Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Muenster Mushroom Chicken cont. 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. Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

	Muenster Mushroom Chicken Yield: 4 servings. Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008