Chicken Gruyere with Sautéed Mushrooms

Silky, lush Pinot Noir is our pick for a romantic Valentine’s Day dinner. The wine picks up the earthiness in the mushrooms, while its acidity balances the richness of the cheese.

– Serves 2 –

2 chicken breasts, pounded to 1/4 inch thickness
4 oz. Gruyere cheese, shredded
1 cup cremini mushrooms, sliced
¹⁄8 to ¼ cup all purpose flour
1-2 Tbsp. olive oil or butter
Dash of salt and pepper
Parsley springs, to garnish

Method of Preparation:
Dredge chicken in flour with salt and pepper. Heat olive oil or butter in a pan over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side or until golden brown and cooked through.

Transfer chicken to a baking dish and keep warm. In the same pan, heat remaining olive oil or butter and add mushrooms, sautéing until lightly browned, then remove from heat.

Top chicken with mushrooms, then cheese. Broil 6 inches from heat source for 3-5 minutes or until cheese is melted.

Garnish with parsley.