I've been meaning to make this recipe for a long time. While I was doing my research on chicken, I wanted to find a recipe that had everything I was looking for - pan seared chicken cutlets, a white wine sauce, and a melted prosciutto and fontina cheese. That is when I found a recipe that has all those things and has a spaghetti squash in the background, and I thought that was pretty good!
The thing is, I never really liked chicken cutlets, but I always loved the creamy, onion-y sauce that comes with it. I love the breadcrumbs and cheese on it, and I always wished it was more of a white sauce. Then I found this recipe, which is a chicken cutlet recipe that has a white sauce, and I realized I'd found the solution. I've been making chicken cutlets for years - I just didn't make the sauce! I did however make the sauce with chicken broth and chicken, and it still tastes great!
This white sauce has all the white wine flavor of a white sauce. I think I'll always be more of a red sauce person, so I made this sauce to help me get use to a more white sauce flavor. The sauce is smooth and creamy, and makes pan-seared chicken cutlets super tender. I love how this recipe was made out of the chicken cutlets. I love the way the chicken is cooked. I love how the sauce has a little bit of a kick from the red wine. I'm not sure if it's just the chicken I used, but I actually prefer the chicken to be a little bit dry. This recipe is meant to be a pan-seared chicken cutlet. I think the chicken can be a little bit dry, but if you are looking for a sauce that has a smooth, creamy, smooth texture, and a very little bit of a kick from the wine, this is the recipe for you.
The first time I made these chicken cutlets, I thought they were a little bit dry. The next time I made them, I made sure the chicken was cooked all the way through, so it wasn't dry. I also was careful not to overcook them - those can dry out a bit, but I think they are super tasty! The other thing to do is to slice them thin, so they are nice and thin and not too thick.
Optional - you can use chicken breasts instead of cutlets, but I prefer the flavor of the prosciutto and fontina cheese. The cutlets are a little more tender, so if you have a preference, go for the cutlets!
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