Chicken Cutlets With Fontina
Ready In: 45 mins
Serves: 6-8
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
Directions
- 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.
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