Chicken Wilson
From carterl 15 years ago
- 30 minutes to make
- Serves 6
Boneless chicken is dredged in eggs and Italian bread crumbs, fried, then covered with white wine and Muenster cheese for a delicious casserole
Ingredients
- 6 eggs, lightly beaten shopping list
- 3 pounds skinless, boneless chicken breast halves - cut into cubes shopping list
- 6 tablespoons butter shopping list
- 1 pound mushrooms, sliced shopping list
- 1 cup seasoned bread crumbs shopping list
- vegetable oil shopping list
- 6 fluid ounces dry white wine shopping list
- 1/2 pound sliced muenster cheese shopping list
How to make it
- 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.
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" It was excellent "