2 - Chicken breasts, boneless, cut into nugget-size pieces
1 - Cup Italian bread crumbs
2 - Eggs, beaten
1 - Cup grated Muenster cheese
1/4 - Cup white wine
1/2 - Cup butter or margarine
1/2 - pound fresh mushrooms, sliced
1/2 - Cup chicken broth
Dip chicken in beaten eggs. Roll in crumbs and saute in butter or margarine until browned on both sides. Place in 9 x 13 casserole dish. Layer mushrooms on top. Pour broth and wine over the top and sprinkle with cheese. Bake at 350-degrees for 30 minutes.
Best served over rice with a jello salad and wine. It is also delicious warmed up the next day. Just add more broth and put back in oven. Also, the chicken, once fried, can be served as chicken nuggets with a sweet-and-sour sauce or mustard sauce for dipping. Serves 6
Easiest to use boneless chicken breasts.
