Chicken Scaloppine with Radicchio and Gorgonzola


Radicchio and gorgonzola sauce:
4 tablespoons olive oil
4 garlic cloves, thickly sliced
4 tablespoons chopped shallots or 1/2 white onion, chopped
1/2 cup chopped radicchio
1/2 cup white wine
1/2 cup heavy cream
3/4 cup chicken broth
6 ounces Gorgonzola or blue cheese
Salt and pepper to taste

Chicken scaloppine:
2 pounds chicken scaloppine, pounded thin
1 teaspoon salt
1 teaspoon pepper
6 tablespoons flour
8 tablespoons extra-light olive oil
6 tablespoons grated Parmesan cheese


Serves 4-6

Prepare the radicchio and gorgonzola sauce:

In a saucepan, cook the olive oil, garlic and shallots or onion over medium heat for 3 to 4 minutes. Add the radicchio and cook for 2 more minutes. Add the wine and cook over high heat for 2 minutes, stirring well, until reduced by half. Add the cream, broth and cheese, stir well, and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Add salt and pepper to taste. Keep the sauce warm until ready to use.

For the scaloppine:

Sprinkle the chicken scaloppine with salt and pepper. Dust the scaloppine lightly with flour, shaking to remove the excess. Heat half of the olive oil in a large saucepan on high, and quickly brown half of the chicken on both sides for ?2 minutes. Remove from the pan and place on a paper-lined platter. Cover with foil to keep warm. Add the remaining oil and repeat with the remaining pieces of chicken.

Bring the Radicchio and Gorgonzola Sauce to a boil, add the chicken, and reduce to a simmer; cook for 3 to 4 minutes.

Place the scaloppine on a serving tray, spoon the sauce on top and sprinkle with Parmesan cheese.