Jeffrey'S Chicken Breasts

• 3 whole chicken breasts, boned and skinned
• 2 Tbsp. butter
• 1/4 lb. mushrooms, sliced
• 1/2 c. dry white wine
• 1/2 c. whipping cream
• thinly sliced green onions (for garnish)
• salt, white pepper and ground nutmeg
• 1 Tbsp. salad oil
• 2 shallots, chopped
• 1/2 c. Swiss cheese, shredded
• dash of paprika

1. Sprinkle chicken breasts lightly on all sides with salt, pepper and nutmeg.
2. In a large frying pan, heat together butter and oil.
3. Add chicken and brown lightly on one side; turn.
4. Add mushrooms and shallots and continue cooking until breasts are lightly browned on both sides.
5. Pour on wine; cover and simmer 15 to 20 minutes just until chicken is tender and juicy.
6. Remove chicken to a warm serving plate and keep warm.
7. Bring liquid in pan to boiling, stirring until reduced by half.
8. Mix in cream, cheese and paprika.
9. Cook over moderate heat until cheese melts and sauce is slightly thickened.
10. Serves 4.

chicken breasts, butter, mushrooms, white wine, whipping cream, green onions, salt, salad oil, shallots, swiss cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982641 (may not work)