Muenster Mushroom Chicken

• 2 cups mushrooms, sliced
• 4 teaspoons butter, divided
• 12 cup marsala wine
• 2 eggs, lightly beaten
• 2 tablespoons nonfat milk
• 34 cup dried breadcrumbs
• 4 boneless skinless chicken breast halves
• 1 teaspoon parsley, minced
• 12 teaspoon salt
• 14 teaspoon garlic powder
• 14 teaspoon thyme
• 14 teaspoon pepper
• 2 slices muenster cheese, halved

1. In a skillet coated with nonstick spray, cook mushrooms in 2 teaspoons butter until tender.
2. Stir in wine; cook 3-4 minutes.
3. Set aside and keep warm.
4. In a shallow bowl, combine eggs and milk.
5. Place bread crumbs on a plate.
6. Dip chicken in egg mixture, then in crumbs.
7. Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle on chicken.
8. In a large skillet, cook chicken in 2 tsp butter, 6-7 minutes each side, until juices run clear.
9. Pleace chicken on broiler pan; top with cheese.
10. Broil 1-2 minutes until cheese is melted.
11. Serve topped with mushroom mixture.

mushrooms, butter, marsala wine, eggs, nonfat milk, breadcrumbs, chicken, parsley, salt, garlic, thyme, pepper, muenster cheese

Taken from www.food.com/recipe/muenster-mushroom-chicken-205623 (may not work)