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| 4 | 3-ounce chicken cutlets |
| 4 Teelöffel | margarine |
| 4 Teelöffel | flour |
| 4 Scheibe | (1-oz) Fontina or Swiss cheese |
| 1 Tasse | mushrooms thinly sliced |
| 1 | cloves garlic minced |
| 1 Packung | Instant chicken broth/seasoning |
| 1 Teelöffel | tomato paste |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | rosemary ground |
| 4 Teelöffel | white wine |
| 3/4 Tasse | water |
| 1 | Sprig parsley; garnish (chopped) |
| 1 Prise | pepper |
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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.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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