Chicken Scallopine Pizzaiola
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.
- 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
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.