Mushroom Muenster Chicken Recipes

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

MUENSTER CHICKEN BREAST IN A SHERRY MUSHROOM SAUCE

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.

MUENSTER CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish.
• Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.
• Bake at 350 degrees F (175 degrees C) for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.

MUENSTER MUSHROOM CHICKEN

Steps:

• 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., 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 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.

CHICKEN WITH MUENSTER CHEESE

Steps:

• Cut up chicken breast in bite sizes pieces.
• Beat 2 eggs.
• Soak chicken for 1 hour hour in refrigerator.
• Drain after done soaking, and coat chicken in seasoned bread crumbs.
• Brown in butter (not oil).
• Spray 9x13 pan and put chicken in, add white wine.
• Cover with sliced cheese.
• Bake at 350 covered with foil for 15 minutes.
• Bake uncovered for additional 15 minutes.

MUSHROOM MUENSTER CHICKEN

Steps:

• In a shallow bowl, beat eggs.
• Place bread crumbs in a large resealable plastic bag.
• Dip chicken into eggs, then place in bag and shake to coat.
• In a large skillet, cook chicken in oil over medium heat until almost done.
• Transfer chicken to a greased 13x9-inch baking dish.
• Sprinkle with Cajun seasoning.
• Top with mushrooms and cheese.
• Cover and bake at 350°F for 30-35 minutes or until chicken juices run clear.

CHICKEN WITH MUENSTER AND MUSHROOMS

Steps:

• Pound the chicken thin, then dredge in seasoned flour. Heat half of the butter with 1 T. oil and sauté half of the chicken over medium heat, turning once. Remove to a baking dish. Repeat with the remaining butter, oil and chicken. Pour both wines into the pan and bring to a boil. Cook for 3 minutes, until slightly reduced. In a separate pan, heat the remaining 2 T. butter and sauté the mushrooms until tender. Top each piece of chicken with a slice of cheese, then add the mushrooms. Pour the wine sauce over this and either bake immediately or cover and refrigerate. Can be made up to 24 hours in advance at this point. Bake in a preheated oven for 25 minutes at 400 degrees until brown and bubbly.