This Week’s Recipe: Swiss Chicken Cutlets
2 ounces thinly-sliced Swiss cheese
4 chicken cutlets
2 tbs flour
1/2 teas black pepper
1 tbs butter
1/2 cup chicken broth (if you are hypoglycemic, make sure the broth doesn’t contain sugar)
1/4 cup white wine
1/4 teas oregano.
Place 1/2 of a slice of cheese on top of each cutlet. Tightly roll up the cutlet and tie securely with string.
On waxed paper, stir the four & pepper together; toss the cutlets on flour gently until coated.
In a large skillet, met the butter over medium heat, until golden (apprx 3 minutes).
Add the broth, the wine and the oregano, bring to a boil, reduce heat to medium-low and simmer uncovered for 12 minutes until chicken is cooked through. Place on serving plate and remove string.
Serve over wild rice, with steamed vegetables and a salad.
Preparation time: it takes me some 10 minutes to prepare; allow 15 minutes total cooking time.