Melt the butter over medium-high / heat. Place the mushrooms in the pan and saute until soft
(but still firm).
Place the chicken on the grill or a skillet and cook to 165 degrees. Mix the soup, milk, salt (to
taste), and pepper (to taste). Beat with a whisk until smooth. Add the soup mixture to the
mushrooms and cook over high heat until thickened. Add flour as needed. While the chicken is
still on the grill, spoon the mushroom mixture over top of the chicken. Top with a slice of
cheese and melt it to the top. Serve hot.
8 Chicken breasts butterflied (cut in half and
1 can cream of mushroom soup
1 cup of milk
1 lb mushrooms sliced to 1/4 inch thickness butter
8 slices of jack cheese