Hank Aaron'S Swiss Chicken

• 6 tablespoons butter, divided
• 2 tablespoons olive oil
• 6 chicken breast halves, skinless, boned
• 3/4 lb large white mushroom, stemmed
• 1 large bunch broccoli, stems peeled, trimmed, and cut in spears
• lemon pepper seasoning
• 2 tablespoons flour
• 1/2 cup chicken broth (or stock)
• 1/2 cup dry white wine
• 1 1/2 cups swiss cheese, grated
• salt and pepper
• swiss cheese, grated to garnish

1. Lightly butter a baking dish, set aside.
2. Melt 2 tbls. butter with oil in a 12" heavy skillet. Add the chicken; cook until the juices run clear when pricked with a fork, about 3-5 minutes on each side(don't overcook!). Remove chicken, set aside.
3. Melt 2 tbls. butter in the same skillet. Add mushrooms and cook over medium high heat until tender, about 5-8 minutes. Set asie.
4. Arrange the cooked broccoli in a single layer in the bottom of the buttered baking dish.
5. Season the chicken with some lemon pepper seasoning(to taste), and arrange in single layer over broccoli.
6. Preheat broiler.
7. Melt remaining 2 tbls. butter in a 1 quart saucepan. Whisk in flour; cook over low heat, stirring constantly, about 3 minutes. Pour in chicken stock and wine, whisking until completely blended. Continue cooking and stirring until the sauce thickens enough to coat a spoon. Add 1 1/2 cups Swiss cheese, stirring until melted. Taste and season with salt and pepper.
8. Pour sauce over chicken; arrange mushrooms on top. Sprinkle additional cheese over dish to garnish.
9. Broil about 6" from heat source until the top is bubbly and golden.
10. Serve immediately. Enjoy!

butter, olive oil, chicken, white mushroom, broccoli, lemon pepper, flour, chicken broth, white wine, swiss cheese, salt, swiss cheese

Taken from www.food.com/recipe/hank-aarons-swiss-chicken-292348 (may not work)