Chicken Cutlets With Fontina

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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