A good, quick weeknight dinner.

Yield:  4 servings

1 Tablespoon olive oil

1 Tablespoon butter

4 boneless, skinless chicken breasts, thawed

1 pound fresh mushrooms, sliced

1 onion, chopped

1/2 cup chicken broth

1 clove garlic, minced

1 Tablespoon fresh parsley, chopped

Heat oil and butter in a large frying pan on medium-high heat.  Add chicken, cook 5 minutes on each side or until done (165 degrees).  Remove chicken from pan to warm plate and cover.  Add mushrooms, garlic and onion to same pan for 8-10 minutes (or until mushrooms cook down), stirring occasionally.  Add broth, stir.  Cook 5 minutes and stir in cheese.  Serve over hot cooked brown rice and with a mixed green salad.  Very good!