Chicken Cutlets Fontina
CATEGORIES
INGREDIENTS
  • Servings: 6-8
  • 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
DIRECTIONS
  1. Preheat oven to 350 degrees.
  2. Heat 2 Tblsp. butter in large skillet
  3. over med. heat; cook mushrooms until
  4. tender.
  5. Remove and set aside.
  6. Remove liquid from skillet and reserve.
  7. Roll chicken in flour to coat.
  8. Season with pepper.
  9. Heat remaining 2 Tblsp. butter in skillet over med. heat; brown chicken, turning once.
  10. Remove chicken, place in 9-inch square baking dish.
  11. Sprinkle with mushrooms; set aside.
  12. Add white wine and Maderia to skillet.
  13. Bring to boil, stirring constantly.
  14. Reduce heat to low.
  15. Cook until liquid is reduced by half, about 5 min.
  16. Pour wine mixture over chicken.
  17. Bake for 20 min. or until no longer pink.
  18. Place cheese on each chicken breast.
  19. Return to oven.
  20. Bake until cheese is melted. (3-5 min.)