1/4 c butter
4 boneless, skinless chicken breast halves
1/2 lb. thickly sliced mushrooms
1/2 c dry white wine
4 oz. semisoft herb cheese (Rondele or Alouette)
1/4 t dried dill weed
Melt butter in medium-skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes on each side. Transfer to platter using slotted spoon, keep warm. Add mushrooms to skillet and cook until softened; stirring frequently, 4 to 5 minutes. Remove with slotted spoon, sprinkle over chicken. Pour wine into skillet and bring to boil. Add cheese and dill weed and stir until smooth and slightly thickened. Pour over chicken and serve. This is great with hot rice or couscous. Serves 4
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