| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Chicken | 4 | Servings |
INGREDIENTS
| 4 | 3 ounce | |
| 4 | ts | Margarine |
| 4 | ts | Flour |
| 4 | sl | Fontina cheese; 1 oz |
| Sl OR | ||
| 4 | sl | Swiss cheese; 1 oz slices |
| 1 | c | Mushrooms; thinly sliced |
| 1 | Clove garlic; minced | |
| 1 | pk | Chicken broth/seasoning; |
| Instant | ||
| 1 | ts | Tomato paste |
| 1 | ts | Salt |
| 1/4 | ts | Rosemary; ground |
| 4 | ts | White wine |
| 3/4 | c | Water |
| 1 | Sprig parsley; garnish | |
| (chopped) | ||
| 1 | D Pepper | |
| Chicken cutlets |
INSTRUCTIONS
Top each cutlet with 1 slice cheese and fold chicken to enclose; using meat mallet, pound open edges to seal. Dust each cutlet with 1 teaspoon flour and set aside. In 9 inch nonstick skillet heat margarine until bubbly and hot; add chicken and brown quickly on both sides. Remove chicken from skillet and set aside. In same skillet combine mushrooms and garlic and saute until mushrooms are tender; add water, broth mix, tomato paste, and seasonings and let simmer for 5 minutes. Return chicken to skillet and let simmer for about 5 minutes, basing frequently with sauce; stir in wine and serve sprinkled with parsley. Each serving: 3 P, 1/2 V, 1 F, 20 Optional calories. Per serving: 265 calories; 28 g protein; 14 g fat; 4 g carbohydrate 175 mg calcium; 862 mg sodium; 82 mg cholesterol. Recipe By :
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