2 tsp. all-purpose flour
Dash each salt & pepper
1 skinned & boned chicken breast (3 oz. pounded to 1/4" thickness)
1 1/2 tsp. butter, divided
1/2 c. sliced mushrooms
1 oz. Gruyere cheese, shredded (can use Swiss)

Combine flour, salt and pepper; dredge chicken, coating all sides. In small nonstick skillet heat 1 teaspoon butter over medium heat until bubbly and hot. Add chicken and cook, turning once until golden brown on both sides. Remove and put chicken in a small flame - proof baking dish; set aside and keep warm.

In same skillet heat remaining 1/2 teaspoon butter and saute mushrooms until lightly browned. Top chicken with mushrooms - then sprinkle with cheese. Broil for a few minutes until cheese melts. Weight Watchers - 3 protein exchanges; 1 1/2 vegetable exchanges; 1 1/2 fat exchanges; 20 optional calories exchange. Per serving - 290 calories; 29 g protein; 16 g fat; 6 g carbohydrate; 302 mg calcium; 351 mg sodium; 81 mg cholesterol.