Muenster Chicken Breast in a Sherry Mushroom Sauce

Meribeth Blackwell


I found this hearty recipe on Cooking with Sugar.

It taste like something you would spends hours working on. It was easy and full of flavor.

My family loved it, I hope you enjoy as much as we did.


★★★★★ 3 votes

20 Min
30 Min


  • 3
    skinless boneless chicken breasts, trimmed and filleted in half lengthwise
  • 1/3 c
    all purpose flour
  • 3 Tbsp
    vegetable oil
  • 2 Tbsp
  • 1
    8-oz conatainer fresh mushrooms, sliced
  • 1/2 c
    sherry wine
  • 1
    10.5-oz can cream of mushroom soup
  • 1/2 c
    whole milk
  • 6 slice
    muenster cheese
  • 3 Tbsp
    fresh parsley, chopped for garnish
  • ·
    salt and pepper to taste

How to Make Muenster Chicken Breast in a Sherry Mushroom Sauce


  1. Preheat oven to 350 degrees.
  2. Season both sides of chicken with salt and pepper; dredge lightly in flour to coat. Shake off excess.
  3. Add oilk to frying pan. Over a medium heat, brown chicken on both sides. NOTE: Chicken will not be done at this point, you will complete cooking in oven. Transfer chicken to 9 x 13-inch baking dish.
  4. Add butter to frying pan and allow it to melt over meduium/high heat. Add mushrooms, season with salt and pepper; brown mushrooms to a golden brown.
  5. Add sherry and cook for 1 to 2 minutes. Add mushroom soup and milk; mix well.
  6. Pour mushroom sauce over breast, cover with foil and bake for about 30 minutes. Remove from oven and top each breast with a slice of Muenster Cheese.
  7. Place chicken under broiler and broil for 1 to 2 minutes or until the cheese bubbles and starts to brown. Remove from oven; set aside to cool slightly.

    Top with chopped parsley to garnish.

Printable Recipe Card

About Muenster Chicken Breast in a Sherry Mushroom Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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