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Chicken With Port & Gorgonzola

Chicken With Port & Gorgonzola recipe image
This elegant yet approachable dish transforms simple chicken cutlets into a restaurant-quality meal. The chicken is butterflied and stuffed with pungent, creamy Gorgonzola cheese, then pan-seared until golden. A luxurious sauce made from port wine, chicken broth, and shallots is simmered to a glossy finish, coating the meat in a balance of sweet wine notes and sharp blue cheese. It pairs beautifully with crusty bread to soak up the sauce or alongside roasted vegetables. Perfect for a date night dinner or a special weeknight treat, this recipe delivers sophisticated flavors with minimal effort. The combination of tender chicken and rich, tangy sauce makes it a memorable addition to your repertoire.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 130.6
Description
This elegant yet approachable dish transforms simple chicken cutlets into a restaurant-quality meal. The chicken is butterflied and stuffed with pungent, creamy Gorgonzola cheese, then pan-seared until golden. A luxurious sauce made from port wine, chicken broth, and shallots is simmered to a glossy finish, coating the meat in a balance of sweet wine notes and sharp blue cheese. It pairs beautifully with crusty bread to soak up the sauce or alongside roasted vegetables. Perfect for a date night dinner or a special weeknight treat, this recipe delivers sophisticated flavors with minimal effort. The combination of tender chicken and rich, tangy sauce makes it a memorable addition to your repertoire.
Ingredients
  • 1 oz Gorgonzola (or blue) cheese
  • 1 teaspoons Each olive or vegetable oil
Directions
  1. 1
    Preheat your oven to 375ðF (190ðC) if baking, or prepare a large skillet for stovetop cooking.
  2. 2
    Place chicken cutlets between plastic wrap and pound to an even 1/4-inch thickness.
  3. 3
    Cut a shallow pocket into the thickest part of each chicken cutlet, being careful not to cut all the way through.
  4. 4
    Stuff half of the crumbled Gorgonzola cheese into each pocket and secure with toothpicks if necessary.
  5. 5
    Heat olive oil in a large skillet over medium-high heat.
  6. 6
    Season chicken with salt and pepper, then sear for 2-3 minutes per side until golden brown.
  7. 7
    Remove chicken from the skillet and set aside on a plate.
  8. 8
    Reduce heat to medium and add chopped shallots or onions to the skillet.
  9. 9
    Sauté shallots until softened, about 1 minute.
  10. 10
    Sprinkle flour over the shallots and stir constantly for 1 minute to cook off the raw flour taste.
  11. 11
    Slowly pour in port wine and chicken broth, stirring to deglaze the pan and incorporate any browned bits.
  12. 12
    Bring the sauce to a boil, then reduce heat to low and simmer until thickened, about 2-3 minutes.
  13. 13
    Return the chicken to the skillet, spooning sauce over the top.
  14. 14
    Cover and cook until chicken is heated through and cooked to an internal temperature of 165ðF, about 5 minutes.
  15. 15
    Remove toothpicks before serving and garnish with fresh herbs if desired.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 130.6kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 1.8g9%
Cholesterol 44.5mg15%
Sodium 41.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, port wine, gorgonzola, blue cheese, stuffed chicken, pan seared, sauce, dinner, easy recipe, comfort food, italian inspired, date night, savory, creamy, main course, quick meal, shallots, reduction, gourmet, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/chicken-with-port-gorgonzola/