Serves: 4
Total Calories: 367

1 1/4 pounds thin-sliced chicken cutlets
1/2 cup all-purpose flour
salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup finely chopped shallot
1/2 cup dry white wine
4 ounces gorgonzola cheese, rind removed
2 tablespoons walnuts, coarsely chopped and toasted

1 Place the chicken slices between two sheets of plastic wrap. Gently pound the slices to about 1/4-inch thickness. On a piece of wax paper, combine the flour and salt and pepper, to taste. Dip the chicken cutlets in the mixture. Shake to remove the excess.

2 In a large skillet over medium heat, melt the butter with the oil. Add the chicken and cook until golden brown, about 4 minutes. Turn the pieces with tongs and brown the other side, about 3 minutes more. Remove the chicken to a plate and keep warm.

3 Add the shallots to the skillet and cook for 1 minute. Stir in the wine and cook, scraping the bottom of the pan, until slightly thickened, about 1 minute. Reduce the heat to low. Return the chicken pieces to the skillet and turn them once or twice in the sauce.

4 Cut the cheese into slices and place them on top of the chicken. Cover and cook just until slightly melted, 1 to 2 minutes.

5 Sprinkle with the walnuts and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 367
Calories from Fat: 186

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