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Title: Chicken With Port & Gorgonzola
Yield: 2 Servings

Ingredients

      2    chicken cutlets (1/4 lb ea)
      1 oz gorgonzola (or blue) cheese
      1 ts each olive or vegetable oil
           - and ma; rgarine
      2 tb chopped shallots or onion
    1/4 c  each canned chicken broth &
           -port wi; ne
    1/8 ts salt
      1    dash of white pepper
      2 ts flour

Instructions

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.

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