Madiera Chicken Breasts

2 whole chicken breasts, split, boned and skinned
2 Tbsp. butter
salt and black pepper
1/2 lb fresh mushrooms sliced
2 tsp. fresh lemon juice
1/3 C. Madeira, sherry or chicken bouillon
1/2 C. whipping cream
1 C. shredded swiss cheese

Combine mushrooms and lemon juice.  Set aside, letting mushrooms marinate.  

Sprinkle chicken breasts with salt and pepper.  Brown in melted butter for 5 minutes.  Add Madeira, sherry, or bouillon to chicken.  Roll chicken in liquid.  Simmer 5 minutes or until chicken is cooked. Remove chicken to platter; keep warm.  

Turn heat to high.  Reduce liquid mixture to 1/4 C.  Add mushrooms and saute until mushroom/lemon juiced have evaporated.  Add cream; boil over high heat until sauce is thickened and reduced.  Return chicken to skillet, simmering until rewarmed.  Sprinkle with cheese and serve.