Boneless Chicken Breast With Mushrooms And Cheese

• 4 boneless chicken breast (about 1 pound)
• salt and freshly ground pepper
• 2 tablespoons butter
• 1/2 cup duxelles (see recipe below)
• 4 thin slices gruyere or swiss cheese
• 1 tablespoon finely chopped shallots
• 1/4 dry white wine
• 3/4 cup heavy cream
• Duxelles Recipe:
• 1/2 pound fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• juice of half a lemon
• salt and freshly ground pepper
• Finely chop the mushrooms and add them to a clean cloth. Bring the corners of the cloth together and squeeze to extract most of the liquid.
• Heat 2 tablespoons butter and add the shallots
• Add the squeezed-out mushrooms and the lemon juice, salt and pepper and cook,stirring until all the liquid evaporates. The mushrooms must not brown. This is duxelles. Makes about 1/2 cup.

1. Pre-heat oven to 400 degrees
2. Place the chicken breast skin side down. Cook until golden on one side and turn about 3 minutes, cook about 2 minutes on the other side, remove the breast.
3. Arrange the breast on a baking dish, skin side up. Cover each with 2 tablespoons of duxelles. Cover each of these with a slice of cheese.
4. To the skillet in which the chiken was cooked add the shallots and wine stirring to disslove the brown particles that cling to the bottom of the skillet, add the cream and cook over high heat about 1 minute.
5. Strain this over chicken.
6. Place the dish in the oven and bake for about 5 minutes.

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Taken from www.epicurious.com/recipes/member/views/boneless-chicken-breast-with-mushrooms-and-cheese-50004191 (may not work)