INGREDIENTS
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3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
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1/3 cup of rice flour
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3 tablespoons vegetable oil
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2 tablespoons of butter
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1 (8 oz) container of sliced fresh mushrooms
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1/2 cup of sherry wine
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1 small can of condensed GF cream of mushroom soup
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1/2 cup whole milk
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6 slices of Muenster cheese
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3 tablespoons chopped fresh parsley for garnish
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Salt and pepper to taste