4 chicken breasts, skinned and boned
1 stick butter
2 tbsp. oil
1/2 c. white wine
2 tbsp. red wine
12 lg. mushrooms
4 slices Muenster

Pound chicken breasts between wax paper. Dredge in flour, salt and pepper. Saute chicken in 1/2 stick butter and 2 tablespoons oil 4 minutes per side until browned. Transfer to shallow dish and keep warm.

Add wine to pan and deglaze, stirring up brown bits. Simmer 3 minutes. Add salt and pepper. Saute mushrooms in 1/2 stick butter; divide over chicken, spoon juice over. Broil 3 minutes, topped with cheese.