Chicken Gruyere with Sautéed Mushrooms EntréeFowl “You can increase the cheese and mushroom quantities according to your liking. You can also make it a day ahead for appetizers. When making a day ahead, follow all instructions but do not broil. Instead, warm in a 350 degree oven approximately 20 minutes before serving. This recipe is a family favorite.” – Barbara Killean, AVV Tasting Room Sales associate 4 chicken breasts, pounded to ¼ inch thickness (for appetizers, cut chicken into smaller pieces) 8 oz. Gruyere cheese, shredded 2 cups cremini mushrooms, sliced ¼ – ½ cup all purpose flour 2-4 Tbsp. canola oil or butter Dash of salt and pepper Garnish: parsley sprigs Dredge chicken in flour with salt and pepper. Brown chicken in canola oil or butter in a non-stick pan. Transfer to a flame-proof baking dish (or a cooking sheet for larger batches). Set aside and keep warm. In same pan, heat remaining oil or butter and add mushrooms, sautéing until lightly browned. Top chicken with mushrooms, then cheese: broil 6 inches from heat source for 3-5 minutes, until cheese is melted. Serve with garnish. Serves 4-6.