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Chicken Fontina

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Anonymous (not verified)
  Chicken cutlets 12 Ounce
  Fontina cheese slice 4 Ounce
  All purpose flour 4 Teaspoon
  Margarine 4 Teaspoon
  Thinly sliced mushrooms 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Water 3⁄4 Cup (12 tbs)
  Instant chicken broth and seasoning mix 1 1⁄9 Ounce
  Tomato paste 1 Teaspoon
  Salt 1 Teaspoon
  Ground rosemary 1⁄4 Teaspoon
  Pepper 1 Dash
  White wine 1 Teaspoon
  Chopped fresh parsley 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1257 Calories from Fat 750

% Daily Value*

Total Fat 84 g129.8%

Saturated Fat 32.2 g160.8%

Trans Fat 0 g

Cholesterol 246.7 mg82.2%

Sodium 4117.7 mg171.6%

Total Carbohydrates 42 g14.2%

Dietary Fiber 1.9 g7.6%

Sugars 2.8 g

Protein 81 g162.6%

Vitamin A 64.2% Vitamin C 39%

Calcium 67.7% Iron 15.3%

*Based on a 2000 Calorie diet


Chicken Fontina Recipe