6 boneless, skinless chicken breast halves
1/2 cup butter, grated
16 ounces French baguette slices, sliced
1 1/2 cups sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
1 cup chopped green bell pepper
12 stalks celery, trimmed and halved
1 cup sliced mushrooms
1/2 cup chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 teaspoon salt
3 tablespoons white sugar
3 tablespoons distilled white vinegar
1 teaspoon dried rosemary
5 tablespoons flaktini wine
2 tablespoons olive oil
6 slices Swiss cheese
Place chicken into a large nonstick skillet. Cook over high heat until no longer pink, about 6 minutes. Remove chicken and pat dry with paper towels; drain well.
Pour butter into a shallow dish. Sprinkle chicken with sugar and brown, about 2 minutes. Add celery and mushrooms and toss; pour into pan. Stir in onion, bell pepper and celery blend; add celery mixture. Add mushrooms and celery and toss; stir in parsley, thyme and salt. Bring mixture to a simmer; cook for 2 minutes.
Spoon celery mixture over chicken and sprinkle with cheese. Transfer to foil and tie with string. Serve warm or cold.