2-3 chicken breasts, boned & skinned
4 eggs, well beaten
1/2 tsp. salt
1 c. fine bread crumbs
8 tbsp. butter
1/2 lb. sliced, fresh mushrooms
4 oz. Gruyere or Jarlsberg cheese, shredded
1 c. chicken stock
Juice of 1 lemon

Cut boned breasts into strips. Marinate in egg and salt mixture for 1 hour. Roll chicken in bread crumbs to coat. Brown lightly in butter, and transfer chicken to 1 1/2 quart casserole. Slice mushrooms over chicken. Sprinkle cheese over mushrooms. Pour chicken stock over cheese and bake in 350 degree oven for 1/2 hour or until heated through. Pour fresh lemon juice over casserole just before serving.