Chicken Breasts Masked W/gruyere Sauce
| Yield: | 8 Servings |
| Categories: | Chicken, Cheese |
| 1 | tb | Vegetable oil; or more |
| 8 | Chicken breast halves; skinless and boneless | |
| 1 | ts | Salt; or to taste |
| 1 | ts | White pepper; or to taste |
| GRUYERE SAUCE | ||
| 1/2 | Stick butter | |
| 1/4 | c | All-purpose flour |
| 1 3/4 | c | Milk |
| 1/4 | c | Dry white wine |
| 1 | c | Shredded Gruyere cheese |
| 1 1/4 | c | Shredded parmesan cheese |
| 1/2 | ts | Salt |
| 1/8 | ts | White pepper |
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