2 (8-10 oz.) boneless and skinless chicken breasts
Flour for dusting
4 oz. walnuts
1 oz. Sambucca
12 mushroom caps
3 oz. butter
6 oz. chicken stock
2 lemon wedges
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. parsley
4 slices Mozzarella cheese

Melt the butter in a large saucepan and add the chicken breasts, which you have first cut in half and dusted with flour. Put in the mushroom caps and walnuts and saute the mixture over moderate to high heat for approximately 1 minute.

Turn the chicken and saute for an additional minute. Remove the pan from heat, add the Sambucca, the lemon wedges, the chicken stock and seasonings. Return the pan to the heat and cook until the sauce is reduced by a half.

Lay the slices of cheese over the chicken and cover the pan for approximately 2 minutes or until the cheese melts. Remove from heat and serve. Serves 2.