5 tablespoons cold butter, cubed and divided
1 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms; cook for 4-6 minutes or until tender, stirring occasionally. Season with salt and pepper. Transfer mushrooms to a bowl. Wipe out the pan.
2 Meanwhile, cut each chicken breast half with a sharp knife horizontally from the long side to within 1/4 inch of edge. Open chicken breast halves; cover with waxed paper. Flatten to 1/4-inch thickness. Season with salt and pepper.
3 Top half of each chicken breast with 1/2 cup Aged Sharp Swiss and 1/4 cup mushrooms. Fold chicken over filling; secure with toothpicks.
4 Melt 2 tablespoons butter in the same skillet over medium heat. Add chicken; cook, covered, for 8 minutes. Flip chicken; cook, covered, 7-8 minutes longer or until a thermometer inserted in meat reads 165˚F. Top with remaining swiss.
5 Transfer chicken to a plate; tent with aluminum foil to keep warm.
6 Return pan to medium heat. Add shallot; cook and stir for 1-2 minutes or until tender. Add wine, stirring to loosen any browned bits from bottom of pan. Cook and stir for 2 minutes longer. Stir in broth. Bring to a boil; cook and stir for 5-6 minutes or until sauce is reduced to about 1/3 cup.
7 Remove from the heat. Slowly whisk in remaining butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Stir in remaining mushrooms. Discard toothpicks; serve chicken with sauce.
We tested this recipe with Sauvignon Blanc wine.
The tradition of making swiss cheese in 200-pound wheels began in the Middle Ages when the Swiss government taxed cheesemakers on the number of pieces they produced rather than total weight.