1 whole chicken breast, split
1 tbsp. butter
1 tbsp. all-purpose flour
1 c. milk
1/4 c. (1 oz.) shredded Swiss cheese
2 tbsp. grated Parmesan cheese
1 (4 oz.) can sliced mushrooms, drained
1/4 tsp. salt
Dash pepper
Dash paprika

Cook chicken in boiling, salted water about 20 minutes or until tender, discard skin. Place chicken on a serving dish and keep warm. Melt butter in a heavy saucepan over low heat; add flour, stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring until thickened and bubbly.

Add cheese, mushrooms, salt and pepper; cook, stirring constantly, until cheese melts and mushrooms are thoroughly heated. Spoon sauce over chicken. Sprinkle with paprika. Yield: 2 servings.