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Muenster Mushroom Chicken

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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

Ingredients

  • 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 large 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

Directions

  1. In a skillet coated with cooking spray, cook mushrooms in 2 teaspoons butter until tender. Stir in the wine 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 skillet, cook chicken in remaining butter until juices run clear, 6-7 minutes on each side. Place chicken on a broiler pan; top with cheese. Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes. Serve with mushroom mixture.

Nutrition Facts

1 each: 344 calories, 12g fat (6g saturated fat), 147mg cholesterol, 634mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.

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