Chicken with Fontina
Chicken with Fontina
INGREDIENTS
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4 boneless chicken breast
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½ tsp salt
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½ tsp of fresh ground black pepper
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3 Tbls of extra virgin olive oil
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1/4 cup of balsamic vinegar
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1 pound of baby portabella mushrooms, sliced
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1 cup chopped onion
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2 cloves of garlic, chopped
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¼ cup of Italian flat leaf parsley, chopped
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3 Tbls of fresh tarragon, finely chopped or 1 tsp of dried
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6oz of Fontina cheese, shredded
PREPARATION
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Season the chicken with the salt and pepper
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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.
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Place the chicken in a shallow baking dish.
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Pre heat the oven to 350 degrees.
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Deglaze the frying pan with the balsamic vinager
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Stir in the mushrooms, onions, garlic, parsley and tarragon to the pan and saute until the vegetables are tender. About 3 to 4 minutes.
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Spoon the mushrooms and onions over the top of the chicken breast.
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Cover the top with the Fontina cheese.
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Bake uncovered until the cheese is bubbly and browned on top. Around 10 minutes.
Serves 4 people