INGREDIENTS
3
chicken breasts (boneless and skinless, cut in half lengthwise)
1/2 tsp
salt (or to taste)
1/2 tsp
pepper (or to taste)
1/3 cup
all-purpose flour
2 tbsp
vegetable oil
1 tbsp
butter (unsalted)
8 oz
mushrooms (fresh, I used cremini mushrooms, sliced)
1/2 cup
sherry wine
18 oz
cream of mushroom soup (1 can)
6
slices Swiss cheese (or Muenster cheese)
1 tbsp
parsley (chopped, for garnish)