Chicken with port & gorgonzola
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken cutlets (1/4 lb ea) | |
| 1 | ounce | Gorgonzola (or blue) cheese |
| 1 | teaspoon | Each olive or vegetable oil and margarine |
| 2 | tablespoons | Chopped shallots or onion |
| ¼ | cup | Each canned chicken broth & port wine |
| ⅛ | teaspoon | Salt |
| Dash of white pepper | ||
| 2 | teaspoons | Flour |
Directions
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.