Sautéed chicken breasts and mushrooms simmered in a white wine sauce and topped with Swiss cheese.

Chicken 'N Swiss Extraordinaire

1 teaspoon salt

Freshly ground black pepper to taste

Garlic powder to taste

6 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 tablespoon butter
1/2 pound mushrooms, sliced
2/3 cup white wine
1 teaspoon salt
1/4 teaspoon pepper
6 slices Swiss cheese

1. Sprinkle salt, pepper and garlic powder on chicken.
2. In shallow dish place flour; add chicken, one piece at a time, dredging to coat.
3. In fry pan place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Reduce heat; cover and simmer about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken from fry pan.
4. Add butter to fry pan; add mushrooms and saute over low heat about 3 minutes. Push mushrooms to side; add wine and stir to loosen brown bits. Add salt and pepper. Return chicken to fry pan and simmer, uncovered, about 10 minutes or until sauce is slightly thickened.
5. Place slice of cheese on each chicken breast, cover with a lid and cook just until cheese is melted, about 1 minute. Remove from heat and serve.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.