Chicken Gruyere with Sauteed Mushrooms

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Ingredients:

2 tespoons all purpose flour
Dash of salt and pepper
skinned and boned cicken breast (3 ounces), pounded to 1/4 inch thickness
1/2 teaspoons margarine, divided
1/2 cup sliced mushrooms
1 ounce Gruyere cheese, shredded

Garnish

Parsley sprigs and 3 cherry tomatoes

Directions

On sheet of wax paper or paper plate ocmbine, flour, salt and peppr; dredge cicken in seasoned four, coating all sides.

In small nonstick skilet heat teaspoon margarine over medium heat until bubbly and hot; add chicke, aprinkle evely with any remaining seasoned flour, and cook, turning once, until golden brown on both sides. Remove skillet from heat and transfer chicken to an individual shallow flameproof baking dish; set aside and keep warm.

In same skillet heat remaining 1/2 teaspoons margarine over medium heat until bubbly and hot; add mushrooms, then cheese; broil 6 iinches from heat source until cheese is melted, 3 to 5 minutes. Serves garnished with parsley sprigs and tomatoes.