Chicken With Port Gorgonzola
Ingredients| 2 chicken cutlets (1/4 lb ea) 1 oz gorgonzola (or blue) cheese 1 tsp each olive or vegetable oil and ma, rgarine 2 tbsp chopped shallots or onion 1/4 cup each canned chicken broth & port wi, ne 1/8 tsp salt 1 dash of white pepper 2 tsp flour |
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1. Using a sharp knife, cut a 2 x 2 pocket in the thickest portion of
the chicken cutlet; press half of the cheese into each pocket and
gently press the edges together to seal them and enclose the filling.
2. In a 10 inch non stick skillet, combine the oil and margarine and
heat until margarine is melted; add chicken and cook over medium heat
turning once, until lightly browned on each side (usually 2-3
minutes) Transfer to a plate and keep warm. 3. In the same skillet,
saute the shallots (or onions) over medium high heat until softened,
about 1 minute. Sprinkle flour over and stir quickly to combine;
cook, stirring constantly for 1 minute. Add remaining ingredients and
bring mixture to a boil. Reduce heat to low and cook until mixture
thickens and flavors blend, usually 2-3 minutes. Return chicken to
skillet and cook until heated through.
Servings:
2
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