8 ounces of fresh mushrooms (sautéed or you can use canned)
Whisk together the salt, pepper, ginger, and flour in a shallow baking dish. Roll the chicken in the flour to coat.
Melt the butter for the chicken in a large oven-safe skillet and brown the chicken on both sides over medium heat. Reduce the heat to low, cover, and continue cooking until chicken is tender. (About 20 minutes depending on size) remove the chicken to a platter and set aside. Pour the water into the skillet, mix, scrapping any dripping from the bottom of the skillet.
To prepare the sauce melt the butter in the bottom of a medium-size saucepan over low heat. Whisk in the flour until smooth, add the salt, and then add 1 cup of juice from the skillet, and then stir in the half and half. Cook over low heat until thickened. Stir in the American cheese, and stir until cheese is combined and melted, and then fold in the mushrooms.
Arrange the chicken breasts in the bottom of the same skillet and pour the cheese sauce over the chicken. Top each chicken breast with 1 slice of cheese. Bake at 350F until cheese is melted and chicken is done. (This doesn’t take long because chicken is precooked. I used an instant-read thermometer to 165F.)