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SWISS CHICKEN

List of Ingredients




2 THIN SLICES SWISS CHEESE (ABOUT 2 OZ.)
4 4-OZ. CHICKEN CUTLETS ABOUT 1/4-INCH THICK
2 TBS. ALL-PURPOSE FLOUR
1/2 TSP. BLACK PEPPER
1 TBS. BUTTER OR MARGARINE
1/2 CUP REDUCED-SODIUM CHICKEN BROTH
1/4 CUP DRY WHITE WINE
1/4 TSP. DRIED OREGANO


Recipe



CUT EACH OF THE CHEESE SLICES IN HALF AND PLACE ONE ON TOP OF
EACH CUTLET. STARTING WITH THE NARROW END OF THE CUTLET, TIGHTLY
ROLL THE CHICKEN, JELLY-ROLL-STYLE. TIE EACH CUTLET SECURELY WITH
KITCHEN TWINE OR STRING.

ON WAXED PAPER, COMBINE FLOUR AND PEPPER. MIX WELL. PLACE
CUTLETS IN THE MIXTURE AND GENTLY TOSS OR ROLL TO COAT.

IN A LARGE NON-STICK SKILLET OVER MEDIUM HEAT, MELT THE BUTTER
OR MARGARINE. ADD THE CUTLETS TO THE SKILLET AND TURN THEM
FREQUENTLY UNTIL GOLDEN ON ALL SIDES, ABOUT 3 MINUTES.

ADD THE CHICKEN BROTH, WINE, AND DRIED OREGANO TO THE SKILLET.
INCREASE THE HEAT TO HIGH, AND BRING THE MIXTURE TO A BOIL.
REDUCE THE HEAT TO MEDIUM-LOW AND SIMMER UNTIL THE CHICKEN
IS COOKED THROUGH AND THE SAUCE IS SLIGHTLY REDUCED AND
THICKENED, USUALLY ABOUT 10 TO 12 MINUTES.

PLACE A CUTLET ON EACH SERVING PLATE AND REMOVE THE STRING.
POUR SEVERAL TABLESPOONS OF THE SAUCE OVER EACH CUTLET AND
GARNISH WITH CHOPPED PARSLEY AND OREGANO. GREAT SERVED WITH
PLAIN, STEAMED RICE.