Chicken Diane...because my sister's friend invented it

This recipe, Chicken Diane, named after my sister’s friend Diane because she is the one that invented it, is one of my cold weather favorites. It is definitely comfort food to the max. Breaded chicken cutlets are baked in chicken broth then topped with muenster cheese and then broiled so that the cheese gets all melty and brown. The chicken breasts come out fork tender and the chicken broth doubles as a light gravy for some yummy mashed potatoes or some fresh baked biscuits. Here is the recipe – which of course can be adapted to preferences, but if you are thinking about a nice home cooked meal this Sunday to bring the family together at the table, this one is a winner.

Served with roasted potatoes this time.


About 1 ½ lbs of thin sliced boneless chicken breast breaded and fried

One package of pre-sliced muenster cheese (1 lb Bordens is good) – enough so that every piece of chicken can be covered in a slice of cheese

Single-layer the fried chicken in a baking dish (9x13 is good).

Pour most of a 32 ounce box of chicken stock or broth over the chicken, making sure that the chicken is completely covered.

Bake for 30 minutes (if the chicken was fried earlier and stored in the refrigerator, bake for about 45 minutes. Once the chicken stock is steaming hot, add enough cheese to cover each piece of chicken. One package of Muenster cheese usually covers all of the chicken exactly, without overlapping . Return the baking dish to the oven and bake for another 10 minutes. Turn the broiler on and broil for another 3 minutes to brown the cheese. Remove from the oven and let sit for 5 minutes before serving. YUM YUM. Enjoy.

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