CUTLETS WITH FONTINA & MUSHROOMS

l tsp. dried thyme
3/4 tsp. salt
l/4 tsp. allspice
l/4 tsp. pepper
6 l/3″ thick turkey or chicken cutlers (l to l-l/4 lbs. total)
5 tbsps. butter
2 large shallots, chopped
3/4 lb. fresh shiitake mushrooms, stemmed, caps thickly sliced
l tbsp. flour
3/4 cup dry white wine
l cup chicken broth
l/2 cup (packed) grated fontina cheese
l/2 cup parmesan
Butter l3x9″ baking dish. Mix first 4 ingredients in small bowl to blend. Sprinkle all of seasoning mix over both sides of cutlets, pressing to adhere. Melt l tbsp. butter in large skillet over med high heat. Add 3 cutlets ; saute until brown, about l-l/2 mins per side. Transfer to prepared sih. Melt l more tbsp. butter in skillet. Brown remaining cutlets; transfer to same dish. Melt remaining 3 tbsps. butter in samel skillet over med high heat. Add shallots and saute l min. Add mushrooms. Saute untiul brown about 6 mins. Add l tbsp. flour; stir in min. Add wine and boil l min. whisking occasionally. Add broth and cook until sauce thickens slightly whisking occasionjally about 3 mins. season sauce with s&p. Pour sauce over cutlts. Sprinkle cheeses over. ( can be made l day ahead, cover and refrigerate) Heat oven 400 Bake cutlets uncovered until heated through and chceesemelt about l0 mins.
this can be made ahead and baked just before serving.
Serves 6 Bon Appetit Dec. 2001