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Muenster Mushroom Chicken
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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
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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |