4 3 ounce
4 tsp Margarine
4 tsp Flour
4 slice Fontina cheese, 1 oz
Sl OR
4 slice Swiss cheese, 1 oz slices
1 cup Mushrooms, thinly sliced
1 Clove garlic, minced
1 package Chicken broth/seasoning
Instant
1 tsp Tomato paste
1 tsp Salt
1/4 tsp Rosemary, ground
4 tsp White wine
3/4 cup Water
1 Sprig parsley, garnish
(chopped)
1 D Pepper
Chicken cutlets
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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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