• 5 tablespoons cold butter, cubed and divided
• 1 package (8 ounces) sliced fresh mushrooms
• Salt and pepper
• 2 boneless skinless chicken breast halves (about 1 pound)
• 1 1/2 cups (6 oz) Burnett Dairy Swiss Cheese, shredded & divided
• 1 large shallot, finely chopped
• 1/2 cup dry white wine
• 3/4 cup chicken broth

Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms; cook for 4-6 minutes or until tender, stirring occasionally. Season with salt and pepper. Transfer mushrooms to a bowl. Wipe out the pan.

Meanwhile, cut each chicken breast half with a sharp knife horizontally from the long side to within 1/4 inch of edge. Open chicken breast halves; cover with waxed paper. Flatten to 1/4-inch thickness. Season with salt and pepper.

Top half of each chicken breast with 1/2 cup swiss and 1/4 cup mushrooms. Fold chicken over filling; secure with toothpicks.

Melt 2 tablespoons butter in the same skillet over medium heat. Add chicken; cook, covered, for 8 minutes. Flip chicken; cook, covered, 7-8 minutes longer or until a thermometer inserted in meat reads 165˚F. Top with remaining swiss.

Transfer chicken to a plate; tent with aluminum foil to keep warm.

Return pan to medium heat. Add shallot; cook and stir for 1-2 minutes or until tender. Add wine, stirring to loosen any browned bits from bottom of pan. Cook and stir for 2 minutes longer. Stir in broth. Bring to a boil; cook and stir for 5-6 minutes or until sauce is reduced to about 1/3 cup.

Remove from the heat. Slowly whisk in remaining butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Stir in remaining mushrooms. Discard toothpicks; serve the chicken with sauce.

Recipe and photo © Dairy Farmers of Wisconsin

Recipe Tip

We tested this recipe with Sauvignon Blanc wine.