Serves 4

2 whole boneless chicken breasts, cut into 4 half breasts Flour for dredging

2 to 3 tablespoons olive oil

1 cup sliced mushrooms

2 teaspoons lemon juice

Freshly ground black pepper, to taste

fi cup grated low-sodium Gouda or Swiss cheese

Parsley for garnish

• Dredge a piece of chicken breast in flour; then sprinkle a little more flour on a piece of waxed paper and place the chicken on it.

• Pound the chicken flat, to a thickness of ∕ inch, using the bottom of a heavy skillet or pot.

• Repeat with the other pieces of chicken.

• Heat 2 tablespoons of oil in a large sauté pan, add the mushrooms, and cook over medium heat to the point that they begin to wilt and give up their liquid.

• Sprinkle with 1 teaspoon of the lemon juice and a grinding of black pepper and stir to combine.

• Remove the mushrooms and put the chicken pieces in the pan, adding a bit more oil if necessary.

• Turn up the heat and cook the chicken, just until cooked on the bottom and the edges begin to turn white.

• Turn the chicken pieces over and place equal portions of the mushrooms on top of each one; then sprinkle generously with grated cheese and with another teaspoon of lemon juice.

• Turn the heat down to low; cover and cook for a few more minutes until the cheese has melted and the chicken is cooked through.

• Serve garnished with parsley.