4 chicken breasts, skinned & boned
Flour, salt & pepper
3 tbsp. butter
1 tbsp. oil
1/2 c. dry white wine
2 tbsp. dry red wine
12 lg. mushrooms, sliced
3 tbsp. butter
8 slices Muenster cheese

Flatten chicken breasts between 2 sheets of waxed paper and dredge in flour, salt and pepper. In large skillet, saute chicken in butter and oil 3-4 minutes each side, until lightly browned. Remove to a serving dish and add wine to pan. Bring to boil, scraping and simmer for 3 minutes. Add salt and pepper to taste.

In separate skillet, saute mushroom slices in 3 tablespoons of butter for 5 minutes; sprinkle with salt and pepper. Top each breast with a slice of Muenster cheese. Top with mushrooms and sauce and place under broiler until cheese melts. If you want to make more sauce, just add 4 tablespoons of red and 1 cup of the white wine instead of the amount mentioned above. Serves 6-8.