| 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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