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


skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 c
all purpose flour
3 Tbsp
vegetable oil
2 Tbsp
8-oz conatainer fresh mushrooms, sliced
1/2 c
sherry wine
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


1Preheat oven to 350 degrees.
2Season both sides of chicken with salt and pepper; dredge lightly in flour to coat. Shake off excess.
3Add 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.
4Add 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.
5Add sherry and cook for 1 to 2 minutes. Add mushroom soup and milk; mix well.
6Pour 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.
7Place 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.

About this Recipe

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