Swiss Chicken Cutlet |
This is a nice, quick recipe that is really quite easy. I like to pour some of the left over sauce over rice as a side dish. Hint: if using white wine, do not try to double this recipe as not enough of the alcohol cooks away, making this recipe quite strong!
Ingredients
- 4 slices processed Swiss cheese slices (regular or low-fat)
- 4 chicken cutlets or 4 boneless breasts pounded
- 2 Tbsp flour
- 1/2 tsp. pepper
- 1 Tbsp. margarine
- 1/2 cup chicken broth
- 1/2 cup white wine (or more chicken broth)
- 1/4 tsp. oregano
Directions
Place a cheese slice on each cutlet. Roll the cutlet (ie. like a jelly roll) and tie with kitchen string. Melt margarine in non-stick pan. Roll each cutlet in flour and pepper. Cooke the cutlets in the margarine until golden. Add wine, broth, and oregano. Reduce heat and simmer 15 mins or until sauce thickens.
