CHICKEN BREAST GRUYERE

1 whole chicken breast, divided
Salt and Ground Pepper
2 tb butter
4 chopped mushrooms
1 tb flour
2/3 cup milk
1/2 cup shredded Gruyere or Swiss cheese

Sprinkle the chicken breasts with salt and pepper. Melt 1 tb of the butter in a small skillet and sauté the chicken, turning it several times, until done, about 10 minutes. Remove to a broiler proof platter. sauté the mushrooms in the same skillet, then spoon over the chicken.

Melt the remaining tb of butter in the skillet, scraping brown bits from the bottom. Blend in the flour and cook over low heat, stirring, for about 2 minutes. Slowly pour in the milk and simmer until thickened, stirring constantly. Blend in the cheese and cook until melted; add salt and pepper to taste. The Sauce should be very thick. Spoon over the chicken and put under the broiler until brown and bubbly.