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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