Chicken Gruyere



INGREDIENTS:

2 tsp. all-purpose flour

Dash each, salt and pepper

1 skinned and boned chicken breast (3 oz.),
pounded to 1/4 inch thickness

1 1/2 tsp. margarine, divided

1/2 cup sliced mushrooms

1 oz. gruyere cheese, shredded*

GARNISH:

parsley sprigs and 3 cherry tomatoes (Optional)

DIRECTIONS:

1. On sheet of wax paper or a paper plate combine flour,
salt, and pepper; dredge chicken in seasoned flour, coating
all sides.

2. In small nonstick skillet heat 1 tsp. margarine over
medium heat until bubbly and hot; add chicken, sprinkle
evenly with any remaining seasoned flour, and cook, turning
once, until golden brown on both sides. Remove skillet from
heat and transfer chicken to an individual shallow
flameproof baking dish; set aside and keep warm.

3. In same skillet heat remaining 1/2 tsp. margarine over
medium heat until bubbly and hot; add mushrooms and saute
until lightly browned.

4. Top chicken with mushrooms, then cheese; broil 6 inches
from heat source until cheese is melted, 3 to 5 minutes.
Serve garnished with parsley and tomatoes.

Serves 1



Chicken Gruyere