Ingredients:

  • 3 large chicken breasts (approx. 2 lbs), sliced into 1/2-inch thick medallions
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 lb cremini mushrooms, sliced thick
  • 3 tbsp unsalted butter, divided
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup dry sherry
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken bone broth
  • 1/2 tsp dried thyme
  • 8 oz Muenster cheese, sliced or shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Whisk the flour, paprika, salt, and pepper in a shallow bowl. Dredge the chicken medallions until fully coated and dry to the touch.
  2. Heat the olive oil and 1 tablespoon of butter until the foam subsides. Add the chicken in batches, cooking for 3 minutes per side until a golden crust forms. Move the chicken to your baking dish and keep the pan hot.
  3. Add the remaining butter to the same pan. Toss in the mushrooms and cook for 5-7 minutes until they turn deep brown and the liquid evaporates. Add the shallots and garlic for the final 60 seconds so they soften but don't burn.
  4. Pour the dry sherry into the hot pan. Use a wooden spoon to scrape up all the brown bits from the bottom.
  5. Stir in the chicken bone broth, heavy cream, and dried thyme. Bring the mixture to a gentle simmer for 2 minutes until the sauce begins to thicken slightly.
  6. Pour the mushroom cream sauce over the chicken in the baking dish. Arrange the Muenster cheese slices on top in an even layer.
  7. Bake at 350°F (180°C) for 30-35 minutes until the cheese is bubbling and golden brown.
  8. Remove from the oven and let it sit for 10 minutes.
  9. Sprinkle the fresh parsley over the top just before serving.