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Chicken Béarnaise

4-6 large, boneless, skinless chicken breasts
1 container of fresh mushrooms (white)
4-6 slices of mild, Swiss cheese
Butter (for sautéing the mushrooms)
1 pkg. of Béarnaise mix
(You will need some milk and butter to make the Béarnaise sauce.)

Spray a large, glass baking dish with non-stick cooking oil.  Preheat over to 350°.  Place the chicken breasts in the baking dish and cook for 50 minutes.  (Cover the chicken with aluminum foil and add a few teaspoons of water to keep them moist.)  About 15 minutes before the chicken is done, clean and slice the mushrooms and sauté them in butter over low heat.  Remove the mushrooms from the pan and "pat" them with a paper towel to remove excess butter.  Follow the directions on the Béarnaise mix and cook this about five minutes before the chicken is done.  (For most mixes, you will heat milk and butter, add the mix and cook for an additional one minute until thick.) Remove the chicken from the baking dish and place on large serving platter.  Place a piece of cheese on each breast.  Ladle the mushrooms over the breasts.  Pour the Béarnaise sauce over the top.  (You will probably not use all the sauce - save for the vegetable.)  Serves 3-5.  May serve with broccoli or over wild rice or bread.

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