Montafon Chicken Breast

For the Montafon chicken breast, season the chicken cutlets and fry briefly in butter. Remove from the pan and keep warm.

Peel and finely dice the onion. Cut bacon into cubes. Sauté onions and bacon in the roast residue, deglaze with wine and boil down.

Pour in stock and bring to a boil, reduce again slightly. Bind with flour and cream, add the processed cheese and stir until it has dissolved.

Let the chicken schnitzels stand in the sauce for a few more minutes. Pour the sauce over the Montafon chicken breast and serve sprinkled with parsley.

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