Ingredients
- 3 boneless/skinless chicken breasts, filleted lengthwise
- 1/3 cup flour
- 3 Tbsp vegetable oil
- 2 Tbsp butter
- 1 (8oz) container sliced mushrooms
- 1/2 cup sherry wine
- 1 can condensed cream of mushroom soup
- 1/2 cup whole milk
- 6 slices muenster cheese
- 3 Tbsp fresh parsley, chopped for garnish
- Salt and pepper to taste
Preparation
Step 1
Preheat oven to 350 degrees. 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 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" x 13" baking dish.
Add the butter to the frying pan and let it melt over medium-high heat. Add mushrooms, season with salt and pepper and brown until golden. Then add the sherry wine and cook for another minute or two. Add the cream of mushroom soup and milk and mix well.
Pour sauce over the chicken, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with cheese. Place chicken back in the oven and broil for 1 to 2 minutes to brown the cheese. Remove from oven and serve!