Sanderson's Cookbook, Swiss Chicken Cutlets

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Swiss Chicken Cutlets

2 thin slices Swiss cheese
4 chicken cutlets, ¼ inch thick
2 tablespoons flour
1/2 teaspoon black pepper
1 tblespoon batter or margerine
1/2 cup chicken broth
1/4 cup dry white wine (chicken broth may be substituted)
1/4 teaspoon oregano
Chopped fresh parsley and fresh oregano sprigs for garnish

Cut cheese slices in half. Place one portion on top of each cutlet. Tightly roll the cutlets with cheese inside, starting with a short end. Tie securely with string. Combine flour and pepper on waxed paper. Add cutlets and toss gently to coat. Melt butter in a large skillet over medium heat. Add cutlets and cook, turning frequently until golden (approximately 3 minutes). Add broth, wine, and dried oregano to skillet. Increase heat and bring to a boil, then reduce heat to medium low and simmer until chicken is cooked through and sauce is slightly thickened (approximately 10-12 minutes). Place on a serving platter and remove string. Garnish with parsley and oregano sprigs. Serves 4.