Chicken Fontina Recipe
Ingredients
| 4 chicken cutlets (3 ounces each), pounded to 1/4-inch thickness | ||
| Fontina Cheese slice | 4 | |
| 1 tablespoon plus | ||
| All purpose flour | 1 Teaspoon | |
| 1 cup thinly sliced mushrooms | ||
| Garlic | 1 Clove (5gm), minced | |
| Water | 3/4 Cup (16 tbs) | |
| 1 packet instant chicken broth and seasoning mix | ||
| 1 teaspoon each tomato paste and salt | ||
| Rosemary leaves | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| White wine | 1 Teaspoon | |
| Chopped fresh parsley | ||
Directions
Top each cutlet with 1 slice cheese and fold chicken to enclose; using meat mallet, pound open edges to seal.
Dust each cutlet with 1 teaspoon flour and set aside.
In 9-inch nonstick skillet heat margarine until bubbly and hot; add chicken and brown quickly on both sides.
Remove chicken from skillet and set aside.
In same skillet combine mushrooms and garlic and saute until mushrooms are tender; add water, broth mix, tomato paste, and seasonings and let simmer for 5 minutes.
Return chicken to skillet and let simmer for about 5 minutes, basting frequently with sauce; stir in wine and serve sprinkled with parsley.
Dust each cutlet with 1 teaspoon flour and set aside.
In 9-inch nonstick skillet heat margarine until bubbly and hot; add chicken and brown quickly on both sides.
Remove chicken from skillet and set aside.
In same skillet combine mushrooms and garlic and saute until mushrooms are tender; add water, broth mix, tomato paste, and seasonings and let simmer for 5 minutes.
Return chicken to skillet and let simmer for about 5 minutes, basting frequently with sauce; stir in wine and serve sprinkled with parsley.
Chef
