Breast of Chicken Parisienne

4 double chicken breasts (boneless & skinless)
2 tbsp cooking oil
1/2 tsp tomato paste
1 tbsp flour
1/2 cup chicken stock (or canned broth)
1 to 1-1/2 cup milk - warm
1 tbsp parmesan cheese
Salt & pepper
4 tbsp butter
2 cups sliced mushrooms
Cayenne
1 tbsp sherry

Dust chicken with flour & brown in a large skillet. Add broth. Pour in wine & tomato paste. Remove chicken. Stir until thickened, add milk carefully. Season with salt & pepper. Return chicken to pan. Cover and cook gently 20 min. Arrange in oven-proof serving dish, cover with sauce, sprinkle with cheese, dot with butter, brown in broiler.

Separately, cook finely sliced mushrooms in very hot butter 5 min. Add salt & cayenne. Pour sherry over. Spoon over the chicken as it is served.

Ed & Rhonda