Chicken Cutlets Fontina
4 Tblsp. butter, divided
8 oz. fresh mushrooms, slivered
4 boneless chicken breasts, halved
flour for coating
1/3 c. dry white wine
2 Tblsp. Madeira or sherry
4 oz. fontina cheese cut into
Preheat oven to 350 degrees.
Heat 2 Tblsp. butter in large skillet
over med. heat; cook mushrooms until
Remove and set aside.
Remove liquid from skillet and reserve.
Roll chicken in flour to coat.
Season with pepper.
Heat remaining 2 Tblsp. butter in skillet over med. heat; brown chicken, turning once.
Remove chicken, place in 9-inch square baking dish.
Sprinkle with mushrooms; set aside.
Add white wine and Maderia to skillet.
Bring to boil, stirring constantly.
Reduce heat to low.
Cook until liquid is reduced by half, about 5 min.
Pour wine mixture over chicken.
Bake for 20 min. or until no longer pink.
Place cheese on each chicken breast.
Return to oven.
Bake until cheese is melted. (3-5 min.)