4 TBSP butter, divided (I used soy and it was great)
8 oz fresh mushrooms, cut into slivers (I used a large container from the freezer - my mom had previously satueed them and they worked out great)
4 boneless skinless chicken breasts, halved
flour for coating
1/3 c dry white wine
2 TBSP sherry
4 oz fontina, cut into 8 slices
Preheat oven to 350; heat 2 TBSP butter in large skillet over medium heat; cook mushrooms until tender. Remove mushrooms; set aside. Remove liquid from skillet and reserve.
Roll chicken in flour to coat; season with pepper; heat remaining 2 TBSP butter in skillet over medium heat; brown chicken, turning once. Remove chicken; place in 9 inch square baking dish. Sprinkle with mushrooms; set aside.
Add wine and sherry to skillet (along with reserved liquid.) Bring to a boil, stirring constantly. Reduce heat to low. Cook until liquid is reduced by half, about 5 minutes. Pour wine mixture over chicken.
Bake until chicken is no longer pink, about 20 minutes. Place slice of fontina cheese on each chicken breast. Return to oven. Bake until cheese is melted, about 3 to 5 minutes.
- Makes 6-8 servings.