Muenster Mushroom Chicken

• 2 cups sliced fresh mushrooms
• 4 teaspoons butter, divided
• 1/2 cup Marsala wine or 1/4 cup white grape juice plus 1/4 cup reduced-sodium chicken broth
• 2 large eggs, lightly beaten
• 2 tablespoons fat-free milk
• 3/4 cup dry bread crumbs
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 slices Muenster cheese, halved

1. 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.
2. 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.
3. 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.

mushrooms, butter, marsala wine, eggs, milk, bread crumbs, chicken breast halves, parsley, salt, garlic, thyme, pepper, muenster cheese

Taken from www.tasteofhome.com/recipes/muenster-mushroom-chicken/ (may not work)