Italian Baked Chicken with Fontina Cheese

Ingredients

• 1 chicken, cut in pieces, skin removed
• Fontina cheese slices, for topping
• 3½ cup white sauce milk
• 7 tbsp white sauce butter
• 7 tbsp white sauce flour
• white sauce salt to taste
• white sauce Fontina cheese, grated

Method

1. Remove the skin from the chicken and brown the pieces in a saucepan. Drain well and place the pieces side-by-side in a baking dish.
2. Cover the chicken with Fontina cheese sauce (see recipe below). Lay a few slices of Fontina cheese on top and bake in a moderate (350 degree) oven for 45-50 minutes.
3. White Sauce with Fontina Cheese (for medium-thick consistency; makes 2 1/2 cups): Bring the milk to a boil; set aside. Melt the butter in a saucepan. When the butter foams, stir in the flour. Let the mixture bubble gently over low heat 1-2 minutes, stirring constantly. Do not let the mixture brown. Whisk in the milk all at once. Whisk until smooth. Season with salt. Add the Fontina cheese until it melts and blends in. Whisk constantly until the sauce has a medium-thick consistency. (If not using immediately, rub the surface of the sauce with 1/2 tablespoon of softened butter to prevent a skin from forming.)

Notes

Serves 4-6. Recipe from Lena.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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