4
1 rating

Chicken Scallopine Pizzaiola

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This authentic Italian dish comes together easily and is served in a savory, spicy tomato sauce. It's given an extra hint of spice from hot cherry peppers.

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. 

Nutritional Facts
Servings4
Calories Per Serving708
Total Fat45g70%
Sugar12gN/A
Saturated9g44%
Cholesterol113mg38%
Protein45g90%
Carbs33g11%
Vitamin A243µg27%
Vitamin B120.6µg10.3%
Vitamin B61mg74%
Vitamin C100mg100%
Vitamin D0.8µg0.2%
Vitamin E8mg41%
Vitamin K34µg42%
Calcium68mg7%
Fiber7g26%
Folate (food)51µgN/A
Folate equivalent (total)92µg23%
Folic acid24µgN/A
Iron6mg35%
Magnesium94mg24%
Monounsaturated27gN/A
Niacin (B3)24mg100%
Phosphorus470mg67%
Polyunsaturated7gN/A
Potassium1442mg41%
Riboflavin (B2)0.8mg44.4%
Sodium1473mg61%
Thiamin (B1)0.4mg25.2%
Trans0.2gN/A
Zinc3mg17%