More Great Recipes: Main Dish | Poultry

Chicken Cutlets Fontina

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Member since 2007

Serves 6-8 | Prep Time | Cook Time


4 Tblsp. butter, divided
8 oz. fresh mushrooms, slivered
4 boneless chicken breasts, halved
flour for coating
ground pepper
1/3 c. dry white wine
2 Tblsp. Madeira or sherry
4 oz. fontina cheese cut into
8 slices

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.)

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