4 boneless chicken breasts
2 tbsp. butter
4 thin slices Gruyere or Swiss cheese
1 tbsp. finely chopped shallots
3/4 c. heavy cream
Salt & fresh ground pepper
1/2 c. sliced mushrooms
1/4 c. dry white wine

Preheat oven to 400 degrees. Place chicken breasts skin side down on flat surface and pound lightly - sprinkle both sides with salt and pepper. Heat butter in a heavy skillet and add the chicken breasts, cook until golden brown on both sides. Two - three minutes each side.

Remove from skillet and place in baking dish skin side up. Cover each with 2 tablespoons of the sliced mushrooms and a slice of cheese. Add the shallots and wine to the skillet in which the chicken was cooked, dissolve all of the brown particles. Add the cream and cook over high heat one minute. Pour over chicken, place dish in oven and bake 5 minutes or until cheese is melted.