4 boneless chicken breasts, skinned
Flour
Salt and pepper
3 tbsp. butter
1 tbsp. oil
1/2 c. dry red wine
12 lg. mushrooms, sliced
8 slices Muenster cheese

Flatten chicken breasts between 2 sheets waxed paper; dredge in flour, salt and pepper. In a large skillet, saute' chicken in butter and oil 3 to 4 minutes on each side until lightly browned. Remove from pan and add wine to pan. Bring to a boil, scraping, and simmer for 3 minutes. Add salt and pepper to taste. In another skillet, saute' mushroom slices in 3 tablespoons butter for 5 minutes; sprinkle with salt and pepper. Top each breast with a slice of Muenster cheese; top with mushrooms and sauce. Place under broiler until cheese melts.