6 boned chicken breasts
1/2 lb. sliced fresh mushrooms
1/4 c. oil
1 tsp. butter
2 c. white wine
6 slices French bread
6 slices Swiss cheese

Sprinkle chicken with ACCENT (or salt, pepper, garlic salt and meat tenderizer). Dip in flour and brown in 1/4 cup oil. Cover and cook on low about 15 minutes or until chicken is tender. Remove chicken from pan. Add butter and saute mushrooms 10 minutes. Add wine and put chicken back in sauce. Heat bread with Swiss cheese on top until it melts. Place a piece of chicken on each slice of bread and serve sauce over.