Place each piece of chicken between
2 sheets of waxed paper,
and flatten to 1/8" thickness
using a meat mallet or rolling pin.
Dredge chicken lightly with flour.
Place 4 pieces at a time in 2 tbs. melted butter
in a large skillet;
cook over low heat 3-4 min. on each side
or until golden brown.
Place chicken in greased 13x9x2" baking dish,
overlapping edges;
sprinkle with salt and pepper to taste.
Repeat procedure with remaining chicken,
adding 2 tbs. butter to skillet each time.
Reserve drippings in skillet.
Saute' mushrooms in 1/4 c. butter
until tender; drain.
Sprinkle evenly over chicken.
Stir wine and chicken stock into drippings in skillet.
Simmer 10 min., stirring occasionally.
Stir in 1/2 tsp. salt and 1/8 tsp. pepper.
Spoon about 1/3 of sauce evenly over chicken;
reserve remaining sauce.
Combine cheese, and sprinkle over chicken.
Bake at 450F for 10-12 min.
Place under broiler 1-2 min.
or until lightly browned.
Serve with reserved sauce.
Yield: 8 servings.
This came from Southern Living and
it's one I served a lot at dinner parties.