Chicken Fontina For Dinner

jovina cooks

Italian Mushroom Tomato Sauce

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 large onion, sliced
8 oz sliced fresh mushrooms
2 cloves garlic, minced
1 cup beef broth
One 26-28 ounce container Italian diced tomatoes
2 bay leaves
1/2 teaspoon dried basil or 1 tablespoon snipped fresh basil
1/4 teaspoon dried oregano or 1 teaspoon snipped fresh oregano
Salt
1/4 teaspoon crushed red pepper flakes

Directions

Heat the oil and butter in a large saucepan.
Add the mushrooms, onions, and garlic to the skillet. Cook until the vegetables are tender. Then, stir in the broth and undrained tomatoes, bay leaves, herbs, salt to taste and red pepper. Cover with the lid ajar and simmer about 1 1/2 hours or until the sauce is very thick, stirring occasionally. Keep warm.

Chicken Fontina

Ingredients

2 large boneless chicken breasts, pounded thin
All-Purpose or low carb flour
1 egg white beaten with…

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