MUENSTER CHICKEN BREAST IN A SHERRY MUSHROOM SAUCE

Muenster Chicken Breast in a Sherry Mushroom Sauce image

Provided by Meribeth Blackwell

Categories Chicken

Time 50m

Number Of Ingredients 11

3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 c all purpose flour
3 Tbsp vegetable oil
2 Tbsp butter
1 8-oz conatainer fresh mushrooms, sliced
1/2 c sherry wine
1 10.5-oz can cream of mushroom soup
1/2 c whole milk
6 slice muenster cheese
3 Tbsp fresh parsley, chopped for garnish
salt and pepper to taste

Steps:

1. Preheat oven to 350 degrees.
2. Season both sides of chicken with salt and pepper; dredge lightly in flour to coat. Shake off excess.
3. Add oilk to frying pan. Over a medium heat, brown chicken on both sides. NOTE: Chicken will not be done at this point, you will complete cooking in oven. Transfer chicken to 9 x 13-inch baking dish.
4. Add butter to frying pan and allow it to melt over meduium/high heat. Add mushrooms, season with salt and pepper; brown mushrooms to a golden brown.
5. Add sherry and cook for 1 to 2 minutes. Add mushroom soup and milk; mix well.
6. Pour mushroom sauce over breast, cover with foil and bake for about 30 minutes. Remove from oven and top each breast with a slice of Muenster Cheese.
7. Place chicken under broiler and broil for 1 to 2 minutes or until the cheese bubbles and starts to brown. Remove from oven; set aside to cool slightly. Top with chopped parsley to garnish.