Chicken Fontina Recipe
Ingredients
4 chicken cutlets (3 ounces each), pounded to 1/4-inch thickness
4 slices Fontina cheese (1 ounce each)
1 tablespoon plus
1 teaspoon each all-purpose flour and margarine
1 cup thinly sliced mushrooms
1 garlic clove, minced
3/4 cup water
1 packet instant chicken broth and seasoning mix
1 teaspoon each tomato paste and salt
1/4 teaspoon ground rosemary leaves
Dash pepper
1 tablespoon plus
1 teaspoon white wine
Garnish:
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
