Recipe: Chicken Chablis (with mushrooms and Swiss cheese)

CHICKEN CHABLIS

5 tablespoons butter
1 (3-ounce) can mushrooms
Flour
Salt and pepper to taste
2 chicken breasts, halved
2/3 cup dry white wine (Chablis, Vermouth)
Sliced Swiss cheese

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a skillet, stir in drained mushrooms and cook for 5 minutes over low heat. Remove mushrooms from skillet.

Lightly flour, salt and pepper chicken breasts. Add 3 more tablespoons butter to skillet and brown chicken breasts. Remove chicken from skillet.

Add wine to skillet and bring to boil while scraping bottom and sides of pan. Stir mushrooms in and remove from heat.

Place chicken breasts skin side down in a casserole dish. Pour wine and mushrooms over.

Bake uncovered for 35 minutes in 350 degree F oven. Turn chicken skin side up, spoon mushrooms over and top with thin slices of Swiss cheese. Bake 15 minutes longer, basting frequently.

Servings: 4
Source: Little Rock Cooks by Junior League of Little Rock