4 (3-ounces each) slices skinned chicken (thigh or breast)
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 cup sliced mushrooms
3 tablespoons dehydrated onion flakes
½ onion bouillon
4 ounces Swiss cheese
¾ cup skim milk
¾ teaspoon brandy extract
2¼ cups shredded romaine lettuce
Pimento strips, to garnish

Sprinkle chicken with onion powder, salt, and pepper. Bake at 350°F (moderate oven) for 20 minutes, or until cooked through. In a non-stick skillet, over low heat, cook mushrooms and dehydrated onion flakes in onion bouillon, 5 minutes. Drain, Combine Swiss cheese and skim milk in saucepan. Cook over low heat, stirring frequently, for 10 minutes or until cheese is melted and sauce is smooth. Stir in brandy extract. Spoon shredded lettuce in 4 equal portions on baking dish. Place one-quarter of the mushroom mixture in an even layer on each portion of lettuce. Top each portion with a chicken slice. Spoon one-quarter of the milk-cheese mixture on each portion of chicken. Spread cheese mixture to cover chicken. Bake at 425°F (hot oven) 2 minutes, or until hot. Makes 4 luncheon servings.

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