4 skinned, boneless chicken breasts
Vegetable cooking spray
2 c. sliced mushrooms
4 tbsp. butter
1/2 c. water
2 tbsp. flour
3/4 c. dry white wine
1 tbsp. chicken bouillon granules
Parmesan cheese
Shredded Monterey Jack cheese

Spray saute pan with vegetable cooking spray. Saute chicken until both sides are brown. Remove chicken to 8"x8" baking dish that has been coated with vegetable cooking spray. Add butter and mushrooms to pan and saute 2 to 3 minutes. Reserving liquid in pan, remove mushrooms and sprinkle over chicken breasts. Combine water and flour in jar and shake until well combined. Add wine and chicken bouillon to pan and liquid reserves. Bring to boil. Add water/flour mixture and cook until thickened. Pour sauce over chicken. Sprinkle with cheeses. Bake for 20 minutes in 350 degree oven, uncovered.