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| Chicken Gruyere with Sautéed Mushrooms
2 teaspoons of all purpose flour
Dash of salt and pepper
3 ounces of skinned and boned chicken breast, pounded to 1/4 inch thickness
1/2 teaspoons margarine, divided
1/2 cup sliced mushrooms
1 ounce Gruyere cheese, shredded
Garnish: Parsley sprigs and 3 cherry tomatoes |
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On sheet of wax paper or paper plate combine, flour, salt and pepper; dredge chicken in seasoned four, coating all sides. In small nonstick skillet heat teaspoon margarine over medium heat until bubbly and hot; add chicken, sprinkle evenly with any remaining seasoned flour, and cook, turning once, until golden brown on both sides. Remove skillet from heat and transfer chicken to an individual shallow flameproof baking dish; set aside and keep warm. In the same skillet heat remaining 1/2 teaspoons margarine over medium heat until bubbly and hot; add mushrooms, then cheese; broil 6 inches from heat source until cheese is melted, 3 to 5 minutes. Serves garnished with parsley sprigs and tomatoes. |
