Yield: 4 Servings
|4||3-ounce chicken cutlets|
|4 slices||(1-oz) Fontina or Swiss cheese|
|1 cup||Mushrooms; thinly sliced|
|1||Clove garlic; minced|
|1 pack||Instant chicken broth/seasoning|
|1 teaspoon||Tomato paste|
|¼ teaspoon||Ground rosemary|
|4 teaspoons||White wine|
|1||Sprig parsley; garnish (chopped)|
From: Wendy Lockman <wlockman@...> Date: Fri, 12 Apr 1996 18:06:10 -0400 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, ½ 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.
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #41
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .