• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Chicken with Port and Gorgonzola

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

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

Per serving: 279 calories

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