Growing up, I had a few meals that I really looked forward to after a long day of school. This was one of my favorites. My brothers and I all loved it! Since the recipe calls for white wine, we jokingly named it “drugs chicken”, and the name just stuck. It was commonly requested for special occasions and birthday dinners. I remember thinking to myself that I couldn’t believe my mom would actually let us eat this meal when it had WINE in it! I of course had no idea that the alcohol cooks out. I had a lot to learn. Actually, I still have a lot to learn.
2 pounds of boneless chicken breasts, sliced in half to make thin filets
3 eggs, beaten
Italian bread crumbs
1/2 cup butter
1 cup sliced fresh mushrooms
1/2 cup dry white wine
1/2 cup chicken broth
8 slices of muenster cheese
Coat chicken with egg, cover, and refrigerate for 4 hours or overnight. Preheat oven to 350 degrees. Melt 2 tablespoons of butter in a large skillet and sauté the mushrooms until tender, then set aside.
Melt remaining butter in the skillet. Salt and pepper both sides of the chicken breasts. Place the breadcrumbs in a shallow dish and coat both sides of each piece of chicken then add to the skillet. I like these whole wheat Italian breadcrumbs.
Cook over med-high heat until lightly browned, about 2 minutes on each side. You may have to do this in batches, depending on the size of your skillet.
Place chicken in a greased baking dish. Top each filet with mushrooms and a slice (or 2) of cheese. Our house is divided…mushroom lovers against anti-shroomies. So, to keep the peace, I leave the mushrooms off a couple of the chicken breasts.
Pour the wine and chicken broth over the chicken. Then make sure to pour some wine in a glass for yourself. 4 ounces in the chicken, 12 ounces in your glass…
Bake uncovered for 25-30 minutes. Serve over a bed of rice, spooning extra sauce over the top.
**For a lighter version, I sometimes skip the breading/frying part and just bake the chicken, cheese and mushrooms in the wine and broth. It’s great both ways!