This recipe was from a Good Housekeeping edition on "The Best Chicken Dishes" over the last 20 years. My mother would make this often because it is extremely quick to prepare and has wonderful flavor. She always made this with sauteed haricot vert, thin tender French green beans, which she prepared the same as the sauteed green bean recipe on this site.
Ingredients
4 medium, skinless boneless chicken breast halves
⅓ cup flour
3 tbsp oil
1 French baguette, sliced lengthwise and into 6 pieces
6 slices Swiss cheese
½ lb mushrooms, sliced
⅔ cup dry white wine
1 tsp salt
¼ tsp pepper
Coat chicken breast halves with flour. In a 12-inch skillet over medium heat, in hot oil, cook chicken breasts until browned on both sides, about 10 minutes. Reduce heat to low; cover and simmer 5 minutes or until juices run clear with pierced. Remove chicken to plate; keep warm. Meanwhile, preheat oven to 200°F. In jelly-roll pan, place bread slices in single layer. Place a cheese slice on top of each bread slice, cutting cheese to fit. Bake until cheese melts, about 15 minutes.
In dripping in skillet over high heat, cook mushrooms until tender. Reduce heat to medium; add white wine, salt, and pepper and stir to remove brown bits from skillet. Heat to boiling, boil 1 minute.
To serve, arrange bread slices on platter, top each with pieces of chicken. Spoon mushroom sauce over chicken.
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