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Chicken Fontina

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Anonymous (not verified)
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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