Chicken with Mushroom Sauce
Ingredients:
- chicken breasts, skinless, bonelss, filleted lengthwise - 3
- flour - 1/3 cup
- oil - 3 T
- butter - 2 T
- fresh mushrooms - 8 ounces
- sherry wine - 1/2 cup
- cream of mushroom soup - 1 can
- whole milk - 1/2 cup
- muenster cheese - 6 slices
- chopped fresh parsley - 3 T
- salt and pepper - to desired taste
Instructions:
Season both sides of chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess. Add oil to frying pan and brown chicken on both sides. (Chicken will finish cooking in the oven.) Place chicken in a 13 x 9 inch baking dish.
Place butter in the frying pan, melt over medium high heat. Add mushrooms, season with salt and pepper; brown mushrooms until golden. Add wine, cook for 1 -2 minutes. Mix together mushroom soup and milk, pour over chicken.
Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove from oven, top each piece of chicken with one slice of Muenster cheese. (Fold cheese in half if it is too wide for the breast.)
Place chicken back in oven uncovered, broil for 1 - 2 minutes to brown the cheese. Remove from oven, garnish with chopped fresh parsley; serve.
