Chicken Scaloppine Marsala
Scaloppine di Pollo al Marsala
Prepare the marsala sauce:
Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about 2 to 3 minutes. Add the onions and red pepper flakes, and cook until the onions begin to soften, about 2 to 3 minutes. Add the Marsala wine and stir up any brown bits that might be clinging to the bottom of the pan.
Boil for 3 minutes. Add the chicken broth and pepper. Bring to a boil once again and simmer for 15 to 20 minutes. If you like the sauce thicker, bring it back to a boil and add the butter-flour paste, 1 teaspoon at a time, whisking well and waiting 1 minute before adding more of the paste, until the sauce reaches the consistency you like. Stir well and keep warm.
For the scaloppine
Sprinkle the chicken scaloppine with salt and pepper. Dust the scaloppine lightly with flour, shaking to remove the excess. Heat half of the olive oil in a large saucepan on high, and quickly brown half of the chicken on both sides for 2 minutes. Remove from the pan and place on a paper-lined platter. Cover with foil to keep warm. Add the remaining oil and repeat with the remaining pieces
Bring the Marsala Sauce to a boil, add the chicken, and reduce to a simmer. Cook for 3 to 4 minutes. Place the scaloppine on a serving tray, spoon the sauce on top and sprinkle with Romano cheese.