Chicken with Brie and Walnuts

Ingredients:

• 4 boneless chicken breasts
• salt to taste
• 1/8 teaspoon freshly ground pepper
• 1/2 cup vegetable oil
• 1 stick butter
• 1/2 pound mushrooms, quartered
• 1 cup walnuts halves
• 1 cup dry vermouth or dry white wine
• 10 ounces of Brie cheese, sliced, rind removed

Directions:

1. Rinse the chicken and pat dry with paper towels.  Cover the chicken breast with plastic wrap and pound gently with a mallet to a uniform 1/4-inch thickness.  Sprinkle with salt and pepper.  Dredge the chicken in the flour to coat all sides: shake off excess.
2. In a large skillet, heat the oil over medium heat until hot but not smoking.  Saute the chicken, turning once, about 10 minutes or until light brown.  Remove the chicken from the pan and keep warm.  Drain off the oil. Melt the butter in the same pan and sauté the mushrooms and walnuts for 2 minutes.  Stir in the vermouth or wine and Brie.  Simmer over low heat until slightly thickened.  Arrange the chicken on a heated platter. Pour the sauce over the chicken and serve.

Yield: 4 to 6 servings

*recipe from The Junior League Celebration Cookbook