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Muenster Mushroom Chicken

 Muenster Mushroom Chicken
This savory entree has been a longtime favorite with my family. Topped with cheese and Marsala-seasoned mushrooms, the breaded chicken breasts seem anything but light. I often bake them in the oven, but the stovetop make them fast. —Elaine Anderson of Aliquippa, Pennsylvania
4 ServingsPrep/Total Time: 30 min.


  • 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

2 of 2

Muenster Mushroom Chicken (continued)

Directions (continued)

  • 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.
  • Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1/4 cup mushrooms equals 344 calories, 12 g fat (6 g saturated fat), 147 mg cholesterol, 634 mg sodium, 19 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.