Chicken with Mushrooms and Cheese
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This a one of our favorite chicken recipes. We have been making often since we first found the recipe. It's about time that I finally get the recipe posted here.

4 chicken breast halves, skinless, boneless
flour, salt, and pepper
4 tbls butter
2 tbls olive oil		 1/2 cups dry white wine
salt and black pepper, to taste
12 large mushrooms, sliced
4 - 6 slices cheese (swiss, muenster, fontina)
Flatten the chicken breast by lightly pounding between sheets of plastic. Or butterfly the breast into 1/2 inch thickness.

Season flour with salt and black pepper. Lightly dredged chicken breast on seasoned flour. Heat butter and oil in a large skillet. Saute the chicken in the oil and 2 tablespoons of butter until browned and almost cooked through. Remove the chicken from the skillet, place in a baking dish, and keep warm.

Add remaining 2 tablespoons of butter to the skillet. Saute the mushrooms, over medium high heat, until seared and pan is almost dry. Remove the mushrooms from the pan, and place a portion over the top of each chicken breast.

Add the wine to the skillet, and bring to a boil, while scrapping any browned bits from the bottom to the pan. Season with salt and pepper. Simmer for 3 minutes, or until the liquid reduces by one third.

Pour the reduced wine sauce over the chicken breast. Place the cheese over the top of the mushroom topped chicken breast. Place the dish under a broiler, in the oven, and cook until the cheese melts (if you don't have a broil, bake in a very hot oven (450 degrees) for about 3 -4 minutes).


Cliff Note: The type of wine can make a lot of difference for this recipe. We normally use a chablis or a pinot grigio. But a sweeter rine wine or a full bodied chardonnay can dramatically change the flavors. I personally really like the chardonnay.

 

Source: Creme of the Crop, A Second Helping..