4-6 flattened boneless chicken breast
2 tbsp. butter
Flour
Salt and pepper
1/2 c. white wine (or cooler)
1/4 c. butter
1/2 lb. fresh mushrooms
1/2 c. Swiss cheese
1/2 c. Mozzarella cheese
1/2 c. Parmesan cheese
1/2 c. chicken broth (canned or cube)

Dredge chicken in flour and saute 3-4 minutes on each side in 2 tablespoons butter. Take out and place in 9x13 inch pan. Reserve drippings.

In another small skillet, saute mushrooms in 1/4 cup butter, drain and sprinkle over chicken.

In original pan with drippings, add chicken broth, wine and salt and pepper. (For a thicker sauce, I add flour to drippings before adding wine and broth.) Simmer 10 minutes. Pour over chicken, top with cheeses. Bake at 450 degrees for 12-15 minutes.