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    Chicken Gruyere with Sautéed Mushrooms

    Source of Recipe

    Kathy Hernandez

    List of Ingredients

    10 skinless, boneless chicken breast, pounded to 1/4" thickness
    8 cup sliced mushrooms
    2 (16 oz.) Gruyere cheese, shredded
    6 tsp butter, divided in half
    10 tsp. flour
    salt and pepper to taste


    Mix flour, salt and pepper on a plate or small flat pan.
    Coat all chicken in seasoned flour on all sides.
    Heat 3 tsp. butter in non-stick skillet and add chicken.
    Sprinkle evenly any remaining seasoned flour on top.
    Cook, turning once until golden brown on each side.
    Remove from skillet to baking dish; cover to keep warm.

    In same skillet heat remaining butter.
    Add mushrooms and sauté until lightly browned and liquid absorbed.
    Top each piece of chicken with mushrooms, add cheese on top and broil until cheese is melted.




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