Chicken With Port And Gorgonzola

Directions

1. 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. 2. In a 10 inch non stick skillet, combine the oil and margarine and heat till margarine is melted; add in chicken and cook over medium heat turning once, till lightly browned on each side (usually 2-3 min)
3. Transfer to a plate and keep hot.
4. 3. In the same skillet, saute/fry the shallots (or possibly onions) over medium high heat till softened, about 1 minute. Sprinkle flour over and stir quickly to combine; cook, stirring constantly for 1 minute.
5. Add in remaining ingredients and bring mix to a boil. Reduce heat to low and cook till mix thickens and flavors blend, usually 2-3 min. Return chicken to skillet and cook till heated through.