Chicken with Fontina

INGREDIENTS

• 4 boneless chicken breast

• ½ tsp salt

• ½ tsp of fresh ground black pepper

• 3 Tbls of extra virgin olive oil

• 1/4 cup of balsamic vinegar

• 1 pound of baby portabella mushrooms, sliced

• 1 cup chopped onion

• 2 cloves of garlic, chopped

• ¼ cup of Italian flat leaf parsley, chopped

• 3 Tbls of fresh tarragon, finely chopped or 1 tsp of dried

• 6oz of Fontina cheese, shredded

  PREPARATION

• Season the chicken with the salt and pepper

• In a large frying pan cook the chicken in the olive oil for about 3 minutes on each side chicken is cooked through and browned on both sides.

• Place the chicken in a shallow baking dish.

• Pre heat the oven to 350 degrees.

• Deglaze the frying pan with the balsamic vinager

• Stir in the mushrooms, onions, garlic, parsley and tarragon to the pan and saute until the vegetables are tender. About 3 to 4 minutes.

• Spoon the mushrooms and onions over the top of the chicken breast.

• Cover the top with the Fontina cheese.

• Bake uncovered until the cheese is bubbly and browned on top. Around 10 minutes.

  Serves 4 people