1
Season chicken with salt and pepper, then use 5 tablespoons of flour to dredge chicken, shaking off excess.
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2
In a skillet over medium-high heat, heat olive oil and 2 tablespoons butter. Add chicken and brown on both sides, about 3-4 minutes per side. Transfer to a 9×13-inch baking dish.
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3
Sauté onions and garlic. Add mushrooms and sprinkle on remaining flour. Deglaze with sherry, then add chicken broth and simmer. Stir in half-and-half, and simmer until slightly thickened.
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4
Pour the mushroom sauce over the chicken. Top with slices of Muenster cheese. Cover with foil and bake for 25 minutes. Remove foil, then broil for 3-5 minutes until cheese is bubbly.
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