Fontina Topped Chicken Cutlets With Couscous Recipes

CHICKEN CUTLETS WITH FONTINA

Chicken Cutlets With Fontina image

Don't you just love recipes that you can dress up or enjoy as is? Then you'll just love this one. Place it on your favorite sandwich roll, sliced atop your favorite pasta, or accompanied with some great green veggies! Recipe from BHG.

Provided by FLUFFSTER

Categories Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons butter, divided
8 ounces fresh mushrooms, cut into slivers
4 boneless skinless chicken breasts, halved
flour, for coating
ground pepper
1/3 cup dry white wine
2 tablespoons madeira wine or 2 tablespoons sherry wine
4 ounces Fontina cheese, cut into 8 slices

Steps:

Preheat oven to 350 degrees.
Heat 2 tablespoons butter in large skillet over medium heat; cook mushrooms till tender.
Remove mushrooms; set aside. Remove liquid from skillet; reserve.
Roll chicken in flour to coat. Season with pepper. Heat remaining 2 tablespoons of butter in skillet over medium heat; brown chicken, turning once. Remove chicken; place in a 9-inch square baking dish. Sprinkle with mushrooms; set aside.
Add white wine and Madeira to skillet. Bring to a boil, stirring constantly. Reduce heat to low. Cook until liquid is reduced by half, about 5 minutes. Pour wine mixture over chicken.
Bake until chicken is no longer pink, about 20 minutes. Place slice of Fontina on each chicken breast. Return to oven. Bake until cheese is melted, about 3 to 5 minutes.

Nutrition Facts : Calories 251.7, Fat 14.7, SaturatedFat 8.8, Cholesterol 87.9, Sodium 259.8, Carbohydrate 2.1, Fiber 0.4, Sugar 1.1, Protein 24.3

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