More Great Recipes: Main Dish | Poultry

Chicken Cutlets Fontina


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Member since 2007

Serves 6-8 | Prep Time | Cook Time

Ingredients

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


tender.


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.)


Pairs Well With


Notes

A dash of local for every season
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