1/4 c. olive oil 4 lg. half chicken breasts, lightly flattened Flour Salt and pepper 1/4 lb. tiny button mushrooms, thinly sliced 1/2 lb. Mozzarella cheese, thinly sliced 1/2 c. white wine 1/3 c. chicken stock 1 tbsp. brandy Pat of butter

Heat the butter and oil. Coat the chicken breasts with flour and fry them in the butter for about 3 to 4 minutes on each side. Remove and place them in a shallow flame-proof dish. Season with salt and pepper.

In the same butter, cook the mushrooms very gently until they are barely tender. Put them on top of the chicken breasts, then cover with the slices of cheese. Pour the white wine, stock, and brandy into the skillet and scrape up the chicken and mushroom juices. Simmer for 10 minutes until the liquid becomes slightly syrupy. Season and stir in a small piece of butter. Put the chicken breasts under the broiler just long enough to melt the cheese and pour the sauce into the dish. Serve very hot.