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3 whole large chicken breasts,
skinned, split and boned
3 Tbsp. butter or margarine
1/4 c. dry white wine
1/4 c. water
1/4 tsp. salt
1/4 tsp. instant chicken
bouillon granules
1/8 tsp. pepper
1 c. shredded Fontina cheese
snipped parsley (optional)

In skillet brown chicken in butter or margarine about 10
minutes. Drain off fat. Add wine, water, salt, bouillon
granules and pepper to chicken in skillet. Cover and simmer
for 10 to 15 minutes or until chicken is tender. Sprinkle
chicken with cheese; season to taste. Serve immediately.
Sprinkle with parsley, if desired. Makes 6 servings.

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