Ingredients
2 cups sliced fresh mushrooms4 teaspoons butter, divided1/2 cup Marsala wine or 1/4 cup white grape juice plus 1/4 cup reduced-sodium chicken broth2 large eggs, lightly beaten2 tablespoons fat-free milk3/4 cup dry bread crumbs4 boneless skinless chicken breast halves (4 ounces each)1 teaspoon minced fresh parsley1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon dried thyme1/4 teaspoon pepper2 slices Muenster cheese, halved
Preparation
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.
