Chicken Cutlets With Fontina

1. 1

   Preheat oven to 350 degrees.

2. 2

   Heat 2 tablespoons butter in large skillet over medium heat; cook mushrooms till tender.

3. 3

   Remove mushrooms; set aside. Remove liquid from skillet; reserve.

4. 4

   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.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.