- 6 eggs, lightly beaten
- 3 pounds skinless, boneless chicken breast halves - cut into cubes
- 6 tablespoons butter
- 1 pound mushrooms, sliced
- 1 cup seasoned bread crumbs
- Vegetable oil
- 6 fluid ounces dry white wine
- 1/2 pound sliced Muenster cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly beat eggs in a small bowl. Soak the chicken pieces in the egg for at least 30 minutes. Meanwhile, melt the butter in a large skillet and add the mushrooms. Cook and stir the sliced mushrooms until softened.
- Remove the chicken from the egg mixture. Roll the chicken pieces in bread crumbs and set aside. Heat a small amount of oil in a large skillet over medium-high. Place the chicken pieces in the pan and brown on all sides. Brown the pieces in batches if necessary.
- Place the browned chicken pieces in a 9x13 inch glass baking dish. Cover the chicken with the sauteed mushrooms. Pour the wine into the baking dish, then cover the mixture with the sliced cheese.
- Bake in preheated oven for 30 to 40 minutes, or until the chicken is cooked through.
03/25/2018
recipepes.com
Chicken Wilson, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
