Chicken With Muenster And Mushrooms

• 2 lb chicken tenders
• 1 stick unsalted butter
• 2 T. oil
• 1 C. white wine or chicken stock
• 4 T. red wine
• 8 oz. sliced Muenster cheese
• 18-24 mushrooms
• 2 T. butter

1. Pound the chicken thin, then dredge in seasoned flour. Heat half of the butter with 1 T. oil and saute half of the chicken over medium heat, turning once. Remove to a baking dish. Repeat with the remaining butter, oil and chicken. Pour both wines into the pan and bring to a boil. Cook for 3 minutes, until slightly reduced.
2. In a separate pan, heat the remaining 2 T. butter and saute the mushrooms until tender. Top each piece of chicken with a slice of cheese, then add the mushrooms.
3. Pour the wine sauce over this and either bake immediately or cover and refrigerate. Can be made up to 24 hours in advance at this point.
4. Bake in a preheated oven for 25 minutes at 400 degrees until brown and bubbly.

chicken tenders, butter, oil, white wine, red wine, muenster cheese, mushrooms, butter

Taken from www.epicurious.com/recipes/member/views/chicken-with-muenster-and-mushrooms-1276077 (may not work)