Chicken Scallopine Pizzaiola

Chicken Scallopine Pizzaiola
Staff Writer
Thinkstock/iStockphoto

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.

4
Servings
479
Calories Per Serving
Deliver Ingredients

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

Total Fat
29g
41%
Sugar
3g
3%
Saturated Fat
22g
92%
Cholesterol
3mg
1%
Carbohydrate, by difference
49g
38%
Protein
10g
22%
Vitamin A, RAE
245µg
35%
Vitamin C, total ascorbic acid
45mg
60%
Vitamin K (phylloquinone)
291µg
100%
Calcium, Ca
143mg
14%
Choline, total
11mg
3%
Fiber, total dietary
5g
20%
Folate, total
107µg
27%
Iron, Fe
4mg
22%
Magnesium, Mg
80mg
25%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
130mg
19%
Selenium, Se
10µg
18%
Sodium, Na
554mg
37%
Water
227g
8%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.