4 to 6 chicken breasts, boned & pounded flat
Combination Parmesan cheese & seasoned bread crumbs
1 lb. fresh mushrooms
1 can beef consomme mixed in a bowl with 2 tbsp. cornstarch
1 pkg. Monterey Jack cheese
Vermouth or wine
3 eggs, beaten

Dip chicken first in cheese/bread crumbs mixture, then egg, then back in mixture to coat. Saute in butter until lightly browned. Put chicken in a baking dish. Saute mushrooms in same pan adding more butter. Pour mushrooms over chicken when sauteed. Deglaze pan with 1/2 cup vermouth add to it the consomme which has been mixed with cornstarch. Whisk the mixture in frying pan until thickened, then pour over chicken. Top with cheese slices. Bake at 350 degrees for 20 minutes.