Nick Stellino - It's All About Passion

Chicken Scaloppine with Radicchio and Gorgonzola

Scaloppine di Pollo al Radicchio e Gorgonzola

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.