For an extra layer of flavor, add a clove of minced garlic to the skillet when sautéing the mushrooms. If you prefer a crispier crust, lightly pan-fry the breadcrumb coated chicken for only 1-2 minutes each side to brown it, then proceed to bake. Feel free to experiment with different types of cheese, such as Gruyere, Fontina, or provolone. You can also use bone-in chicken thighs instead of chicken breast. Serve this dish with a side of pasta, rice, or a simple green salad.
Chicken Wilson
-
PREP TIME35 mins
-
COOK TIME30 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING6 People
-
VIEWS160
Tender chicken morsels, kissed with egg and enrobed in crispy Italian breadcrumbs, are pan-fried to golden perfection, then nestled in a bed of sautéed mushrooms, bathed in a delicate white wine reduction, and crowned with melted Muenster cheese. A symphony of flavors and textures awaits!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate18 g
-
Cholesterol370 mg
-
Fiber2 g
-
Protein65 g
-
Saturated Fat18 g
-
Sodium842 mg
-
Sugar4 g
-
Fat35 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a shallow bowl, lightly beat the eggs. Submerge the chicken pieces in the egg mixture, ensuring each piece is well coated. Allow the chicken to marinate in the egg for at least 30 minutes, or up to 1 hour. (30 minutes)
03
StepWhile the chicken marinates, melt the butter in a large skillet over medium heat. Add the sliced mushrooms and sauté until softened and lightly browned, about 8-10 minutes. Set aside. (10 minutes)
04
StepRemove the chicken pieces from the egg mixture, allowing any excess egg to drip off. Dredge each piece in the Italian seasoned bread crumbs, pressing gently to ensure the crumbs adhere. (10 minutes)
05
StepHeat a thin layer of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, place the breaded chicken pieces in the hot oil and brown on all sides, about 3-4 minutes per side. (20 minutes)
06
StepArrange the browned chicken pieces in a 9x13 inch glass baking dish. Spread the sautéed mushrooms evenly over the chicken. Pour the dry white wine into the baking dish, allowing it to seep into the chicken and mushroom mixture. Top with the sliced Muenster cheese, ensuring the entire surface is covered. (5 minutes)
07
StepBake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. A meat thermometer inserted into the thickest part of a chicken piece should register 165 degrees F (74 degrees C). (40 minutes)
08
StepLet the casserole rest for 5-10 minutes before serving. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Wilton Wiza
May 17, 2025I used Monterey Jack cheese because I didn't have Muenster, and it was still delicious!
Zelda Williamson
Feb 16, 2025This is a great recipe for a weeknight meal. Quick, easy, and delicious!
Lauriane Nolan
Jan 2, 2025The breadcrumb coating was perfectly crispy. I will definitely make this again.
Linnie Dare
Nov 19, 2024The wine sauce really elevated the dish. Thank you for sharing!
Jermain Grant
Nov 17, 2024The mushrooms are a great addition. I never thought of putting them with chicken like this.
Nolan Doyle
Nov 3, 2024This recipe is amazing! The chicken was so tender and flavorful.
Daryl Nikolaus
Jun 1, 2024I made this for a dinner party and everyone raved about it!
Kevon Keebler
Feb 23, 2024My family loved this! It's going into our regular rotation.
Reva Jacobs
Nov 20, 2023So easy to follow! I especially appreciate the tip about adding garlic to the mushrooms.