Chicken With Port And Gorgonzola

Serves:

Ingredients:

2 Chicken cutlets (1/4 lb ea)
Dash of white pepper
1/8 ts Salt
port wine
1/4 c Each canned chicken broth &
2 tb Chopped shallots or onion
and margarine
1 ts Each olive or vegetable oil
1 oz Gorgonzola (or blue) cheese
2 ts Flour

Method:

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.
Per serving: 279 calories