Gallo Family Recipes

Layered Chicken with Fontina, Mushrooms, and Spinach

An easy chicken dish with lots of flavor, the addition of balsamic vinegar and a bouillon cube is a quick way to brighten the sauce.

- Gallo Family Vineyards®, Modesto California

Ingredients

1 bag of fresh spinach
6 to 8 chicken cutlets pounded thin
Flour for dredging
Salt and pepper
4 tbsp olive oil divided
½ lb of Fontana cheese thinly sliced
1 finely diced shallot
½ lb. sliced white mushrooms
½ cup Gallo Family Vineyards Chardonnay
1 can of low sodium chicken broth
1 T balsamic vinegar
1 chicken bouillon cube

Directions

Preheat oven to 350 degrees. Using a large sauté pan, heat 1 tbsp of the olive oil over medium high heat and sauté spinach until just wilted, remove and spread into the bottom of a large baking dish. Dredge chicken pieces in flour seasoned with salt and pepper. Using the same pan, heat the other 2 tbsp of olive oil and sauté the chicken until cooked through and lightly browned, working in batches so as not to overcrowd pan. Remove chicken from pan and layer into the baking dish on top of the spinach. Add the shallots and mushrooms to sauté pan, adding olive oil as necessary, and sauté until shallot is translucent. Deglaze the pan by adding the white wine and balsamic vinegar while scraping up the brown bits. Add chicken broth and chicken cube, stirring frequently. If sauce is too thin make a paste of flour and cold water, whisking in a little at a time into boiling sauce until sauce can coat the back of a spoon. Bring to boil and remove from heat. Place cheese slices on top of the chicken pieces. Pour the sauce over the layered chicken and cover with foil. Bake in a 350° oven for 30 minutes or until cheese is slightly melted and sauce is bubbly. Serve over egg noodles.

Substitutes:

Veal can be substituted for Chicken.
Cheeses such as Mozzarella, Gorgonzola or Brie can be substituted for the Fontina

Yield: 6 servings

Prep: 30 minutes

Cook: 40 minutes