Chicken Scaloppini with Sun Dried Tomatoes and Peas

Scaloppine di Pollo al Sugo

Cooking With Nick Stellino
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Ingredients:

6 boneless, skinless chicken breasts, cut into scallopini (see directions)
¼ teaspoon salt
¼ teaspoon ground black pepper
1/3 cup flour
6 tablespoons olive oil
1 ¼ cup sun dried tomatoes packed in olive oil, drained and coarsely chopped
1 cup white onion, chopped
6 garlic cloves, thickly sliced
1/2 cup full bodied red wine
1 cup tomato sauce
1 cup chicken stock
1 1/2 cups peas, fresh or frozen, thawed and drained
2 tablespoons fresh Italian parsley, chopped

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Serves 6
Printable Version
To make the scaloppini, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a 20 - 30 degree angle to the cutting board so that you slice the breasts on the bias, and end up with oval shaped scaloppini. You will get approximately three scaloppini from each breast. Pound the slices lightly between two pieces of waxed paper or plastic wrap to a thickness of ¼ inch.
Sprinkle the chicken scaloppini with ¼ teaspoon salt and ¼ teaspoon pepper, and dust them lightly with flour, shaking to remove excess. Heat olive oil in a large saucepan on high, and quickly brown the chicken on both sides for 2-3 minutes. You might have to this in two batches. Remove from heat; place on a platter, and cover with foil to keep warm.
Add onion, garlic, sun-dried tomatoes to the olive oil. Sauté over medium high heat until the onion is translucent and garlic starts to brown, approximately 4 - 6 minutes. Add the white wine, and sauté 2 - 3 minutes, deglazing the pan by gently scraping it to loosen all of the browned bits of ingredients. Add the tomato sauce and the chicken stock, bring to a boil, add peas, and simmer until the sauce is reduced by half, approximately 10 - 12 minutes. Add salt and pepper to taste.
Return chicken to the sauce for 2 - 3 minutes, until heated through, sprinkle with parsley and serve immediately.
Chef’s Tip:
If your pan is not big enough to hold all the pieces of chicken, pour the sauce and place the scaloppini in a large oven pan and cook to re-heat in a 350 preheated oven for 3-5 minutes.
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