Name: Chicken Scallopine Pizzaiola
Total time: 19 min 59 s
Yield: 4
Ingredients: 10 ounce fresh mushrooms, sliced; 4 skinless, boneless chicken breasts; 1/2 cup all-purpose flour, for dredging; 1/2 cup olive oil; 1 cup chicken stock; 3 cup tomato sauce; 1 tablespoon red pepper flakes; 6 hot cherry peppers, seeded and sliced; salt and pepper, to taste

Ingredients

10 Ounces fresh mushrooms, sliced
4 skinless, boneless chicken breasts
1/2 Cup all-purpose flour, for dredging
1/2 Cup olive oil
1 Cup chicken stock
3 Cups tomato sauce
1 Tablespoon red pepper flakes
6 hot cherry peppers, seeded and sliced
Salt and pepper, to taste

Directions

Blanch the mushroom slices in boiling water for 2 minutes. Drain and set aside. Rinse the chicken under cold water and pat dry with paper towels. Gently pound each piece of chicken to slightly less than a ¼-inch in thickness. Dredge the chicken scaloppine in flour, shaking off the excess. Heat the olive oil in a large skillet and sauté the chicken until lightly browned, about 1 minute on each side. Drain excess oil from skillet. Add the stock, tomato sauce, red pepper flakes, cherry peppers, and mushrooms. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Salt and pepper, to taste.