Preheat oven to 350°F
both sides of the chicken with salt and pepper, dredge
lightly in flour to coat both sides. Shake off excess.
oil to frying pan and brown chicken in batches on both
sides. You don’t need to cook the chicken completely. It
will finish cooking in the oven. Transfer the chicken to a
9×13-inch baking dish.
the butter to the frying pan and let it melt over medium
high heat. Add mushrooms, season with salt and pepper and
brown mushrooms until golden. Then add the sherry wine and
cook for another minute or two. Add the creamy mushroom soup
and milk and mix well.
sauce over the chicken breasts, cover with foil and bake in
oven for about 30 minutes. Remove from oven and top each
piece of chicken with one slice of Muenster cheese. You can
fold the cheese in half if it is too wide for the breast.
chicken back in oven uncovered and broil for 1-2 minutes to
brown the cheese. Remove from the oven and set aside to
with chopped fresh parsley and serve.
dish goes well with rice or noodles because there is usually
extra sauce in the baking pan.
recipe can easily be doubled to feed a crowd.