4 DLM Boneless, Skinless Chicken Breasts
2 Tbsp butter
Salt and pepper
4 large fresh mushrooms, sliced
4 slices Gruyère cheese
1/2 cup white wine
1/2 cup chicken stock or broth
1 Tbsp brandy
1 Tbsp butter
Cut chicken breast in half and flatten slightly. Dredge lightly with flour. Heat two Tbsp butter in a skillet and sauté salt and peppered chicken for 5 to 6 minutes per side. (Always sauté meat in a hot pan to sear the outside and seal in the juices). Place the browned breast in a shallow oven-proof dish and top each with sliced mushrooms and Gruyère cheese. Set aside.
To the brown bits remaining in the skillet, add the white wine, chicken stock, and brandy and boil over high heat for 10 minutes until the liquid is reduced and thickened.
Place the chicken under the broiler to melt cheese. Stir the 1 tsp of butter into the sauce and serve with the chicken.
Allergy Warning: Contains milk and wheat