Chicken Fontina

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Chicken Fontina

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Ingredients:

4 chicken cutlets ( 3 ounces each) pounded to 1/4 inch thickness
4 slices Fontina cheese (1 ounce each)
1 tablespoon plus 1 teaspoon each all-purpose flour and margarine
1 cup thinly sliced mushrooms
1 garlic clove, minced
3/4 cup water
1 packet instant chicken broth and seasoning mix
1 teaspoon each tomato paste and salt
1/4 teaspoon ground rosemary leaves
Dash of pepper
1 tablespoon plus 1 teasppn white wine

Garnish

Chopped fresh parsley

Directions

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 tea spoon flour and set aside.

In 9 inch 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, tomat paste, and seasonings and let simmerfor 5 minutes. REturn cicken toskillet and let simmer for about 5 minutes, basting frequently with sauce; stir in wine and serve sprinkled with parsley.