One of the most popular chicken recipes in my family! It was found by my mom in the local newspaper over 20 years ago! She made it on a whim and was pleasantly surprised at how delicious it was! Now, at family gatherings it is usually present by the request of everyone! If you decide to try it, you most likely will make it again and again!
Ingredients:
2-3 chicken breasts, sliced thin into 6 to 8 pieces
Salt & pepper, to taste
2 eggs, beaten
1 1/2 cups of seasoned breadcrumbs (I mix panko and regular together)
Olive oil for frying
5-6 slices of muenster cheese
2 tbs butter
1 oz fresh basil
3 scallions (or 8 chives)
1 cup sliced mushrooms
5-6 garlic cloves
1/3 cup white wine
1 1/2 cup chicken broth
Directions:
Preheat oven to 350 degrees
1. Dip chicken cutlets into egg wash, then dredge in breadcrumb and set aside on plate.
2. On medium-high heat, heat oil in large sauté pan. Fry cutlets until golden brown but do not cook all the way through (since they will be baking in the oven after). Depending on thickness, I fry for 1 to 1 1/2 min on each side.
3. Place cutlets in a casserole dish (the foil ones are great), in a single layer. Top with muenster cheese.
4. Rinse basil & scallions, and place into food processor with garlic cloves. Blend into a mixture.
5. In a medium pan, melt butter and cook basil mixture for a few minutes on medium-low heat. Add in mushrooms and sauté for 7-8 minutes until golden in color.
6. Add in wine and cook for 2-3 minutes. Add in chicken broth and continue to heat to a simmer.
7. Pour sauce into chicken dish and bake for 30 minutes on 350 degrees.
I serve this chicken with one of the following: couscous, brown rice, roasted potatoes or another veggie.
Of course, it's always nice to taste some of the wine you are cooking with ;)
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