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A wonderful recipe to serve over cooked rice.
Ingredients
2 chicken cutlets (¼ pound each)
1 ounce Gorgonzola cheese
1 tsp each olive or vegetable oil and margarine
2 tbsp chopped shallot or onion
2 tsp all-purpose flour
¼ cup each canned ready-to-serve chicken broth and port wine
1/8 tsp salt
Dash white pepper
Method
Using a sharp knife, cut a 2 x 2-inch pocket into thickest portion of
each cutlet; press half of the cheese into each pocket and gently press
edges of each pocket to enclose filling.
In 10-inch nonstick skillet combine oil and margarine and heat until
margarine is melted’ add chicken and cook over medium-high heat,
turning once, until lightly browned and cooked through, 2 to 3 minutes
on each side.
Transfer to plate and set aside.
In same skillet sauté shallot (or onion) over medium-high heat until
softened, about 1 minute.
Sprinkle flour over shallot (or onion) 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, 2 to 3 minutes.
Return chicken to skillet and cook until heated through, 1 to 2
minutes.
MAKES 2 SERVINGS.
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