Place the chicken breast slices in a resealable plastic bag and pound into 1/4” thick scaloppini.

Coat both sides of each scaloppini with Nick’s magic rub.

Coat the scaloppini with flour and shake off the excess.

In a nonstick skillet, bring the extra light olive oil to a sizzle over medium-high heat.

Add the scaloppini and cook for 2 minutes per side.

Remove the scaloppini and place on a waiting dish.

Dispose of the oil in the pan and add the extra virgin olive oil. Warm over medium heat.

Add garlic and onion, stir well, and cook for 2 minutes.

Add the browned pancetta and peas. Stir and cook for 1 minute.

Stir in the red pepper flakes and cook 1 minute

Add the parsley and thyme, stir, and cook 1 minute.

Add the brandy. Stir to dislodge the brown bits stuck at the bottom. Cook for 2 minutes.

Increase the heat to medium-high and add the chicken stock and whipping cream. Bring to a boil.

Add the chicken scaloppini, reduce heat to medium, and cook for 2 minutes until the scaloppini is reheated throughout

Remove the scaloppini and keep warm.

Add the radicchio to the sauce in the pan and cook for 2 minutes, stirring well.

Reduce heat to medium-low and add the crumbled gorgonzola. Stir well until the cheese has melted into the sauce.

Salt and pepper to your taste.

Add the softened butter and stir until melted into the sauce.

To serve, place the scaloppini on each plate and spoon the radicchio and gorgonzola sauce over them. Decorate with a sprinkle of chopped parsley.