b'Chicken Scaloppine I N G R E D I E N T S with Radicchio and GorgonzolaScaloppine di Pollo al Radicchio e Gorgonzola 4tablespoons olive oil4 garlic cloves, thickly sliced4 tablespoons chopped shallotsorwhite onion, chopped In a saucepan, cook the olive oil, garlic and shallots or onion over medium heat forcup chopped radicchio 3 to 4 minutes. Add the radicchio and cook for 2 more minutes. Add the wine andcup white wine cook over high heat for 2 minutes, stirring well, until reduced by half. Add thecup heavy cream cream, broth and cheese, stir well, and bring to a boil. Reduce the heat and simmercup chicken broth for 12 to 15 minutes. Add salt and pepper to taste. Keep the sauce warm until ready 6 ounces Gorgonzola orto use.blue cheeseSalt and pepper to taste Sprinkle the chicken scaloppine with salt and pepper. Dust the scaloppine lightlywith flour, shaking to remove excess. Heat half the olive oil in a large saucepan on 2 pounds chicken scaloppine, high, and quickly brown half the chicken on both sides for 2 minutes. Remove from pounded thin1 teaspoon salt the pan and place on a paper-lined plaer. Cover with foil to keep warm. Add the 1 teaspoon pepper remaining oil and repeat with the remaining pieces of chicken.6 tablespoons flour8 tablespoons extra-light olive oil Bring the Radicchio and Gorgonzola Sauce to a boil, add the chicken, and reduce 6 tablespoons grated Parmesan 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.61'