MUSHROOM CHICKEN IN HERB CHEESE SAUCE

l/4 cup (l/2 stick) butter
4 boneless chicken breast halves (about l-l/3 lb. total)
l/2 lb. thickly sliced mushrooms
l/2 cup dry white wine
4-oz. semisoft herb cheese (Boursin)
l/4 tsp. dried dillweed
Salt
Melt butter in med. skillet over med-highheat. Add chicken & cook
until golden brown, about 4 mins. on each side. Transfer to platter
using slotted spoon; keep warm. Add mushrooms to skillet & cook
until softened, stirring frequently, 4 to5 mins. Remove with slotte
spoon & sprinkle over chicken. Pour wine into skillet & bring to
boil. Add cheese & dill & stir until smooth & thick. Season with
s&p and pour over chicken.
Serves 4.