| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Cyberealm, Mom’s best, Poultry |
2 |
Servings |
INGREDIENTS
| 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 |
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.
Per serving: 279 calories
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
A Message from our Provider:
“Our God is an *_AWESOME_* God!”