2 whole chicken breasts, split, boned and skinned
2 tbsp. butter
Salt and black pepper
1/2 lb. fresh mushrooms, sliced
2 tsp. fresh lemon juice
1/3 c. Madeira, sherry or chicken bouillon
1/2 c. whipping cream
1 c. shredded Swiss cheese

Combine mushrooms and lemon juice. Set aside, letting mushrooms marinate. Brown chicken breasts in melted butter for 5 minutes. sprinkle with salt and pepper. Add Madeira, sherry, or bouillon to chicken. Roll chicken in liquid. Simmer 5 minutes, until chicken in cooked (do not over cook or breasts will be dry). Remove chicken to platter and keep warm. Turn heat to high. Reduce liquid mixture to 1/4 cup. Add mushrooms and saute until mushroom/lemon juices have evaporated. Add cream; boil over high heat until sauce is thickened and reduced. Return chicken to skillet, simmering until rewarmed. Sprinkle with cheese. Serve.

Serves 4.