Flatten skinless and boneless chicken thighs into nice escalopes using a meat mallet (you could also use chicken breasts,
but I always think thighs are tastier and more succulent!). Dust with seasoned flour and fry on both sides until golden brown
and cooked through. Drain and set aside. In the same pan, fry sliced mushrooms until browned and most of the moisture has evaporated,
then add chopped spring onions and fry for another minute. Return the chicken escalopes to the pan and pile the mushrooms and onions
on top. Tip in a half glass of dry white wine, season with sea salt and freshly ground black pepper and bring to a simmer, basting
with the sauce, for 3-4 minutes. Sprinkle over grated gruyère and place under a hot grill until the cheese melts and starts to turn brown.