Instructions

Rinse and dry chicken breasts. Dredge chicken breasts in seasoned flour. In a large skillet, saute chicken in butter and oil 4 minutes each side or until browned. Transfer breasts to shallow baking dish and keep warm. Without clening it, in the same skillet, saute the garlic for 1 minute,then add the red wine and white wine and bring to a boil, stirring in the brown bits. Simmer for 3 minutes and add salt and pepper to taste. Add muchrooms and saute for 5 minutes. Top each chicken breast with slice of cheese, divide mushrooms over breasts, then spoon the pan juices over each. Put baking dish under broiler on middle rack for 3 minutes, watching closely.