1/4 cup flour 1 tsp. black pepper 1/2 tsp. salt 4 Tbsp. butter, divided 2 Tbsp. olive oil 6 chicken breasts, boneless, skinless 1/4 cup shallots (1 large), chopped 5 oz. fresh shiitake mushrooms, stems discarded, chopped 1/2 tsp. dried thyme, crumbled 8 oz. Wisconsin Provolone cheese, shredded

Stir together flour, pepper, and salt; set aside. Simultaneously, heat two skillets:  In one, heat 2 Tbsp. of butter and the olive oil in a large skillet over high heat. Dredge chicken breasts in flour mixture and cook approximately 4 min. per side, until golden and fully cooked. In second skillet, heat remaining 2 Tbsp. butter in a 10-in. skillet over medium-high heat and sauté shallot 2 to 3 min., stirring occasionally. Add mushrooms and cook until mushrooms are tender, about 5 min. Add thyme and Wisconsin Provolone cheese and stir to combine. As cheese begins to melt, remove from heat, continue to stir until melted; pour over chicken breasts and serve immediately. Makes 6 servings.