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Remove the checken tenderloin, the thin, tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use, Slice each chicken breast into 3 pieces, across the grain. Pound the slices lightly

Prepare the radicchio and gorgonzola sauce: In a saucepan, cook the olive oil, garlic and shallots or onion over medium heat for 3 to 4 minutes. Add the radicchio and cook for 2 more minutes. Add the wine and cook over

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

Marinate the chicken in the wine, with 1 tablespoon of rosemary and 1 tablespoon of sage for a minimum of 1 hour. Preheat oven to 400°. Drain the chicken from the marinade, discard the marinade. In a large stainless steel bowl, mix

o make the scaloppine, 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- to 30- degree angle to the

To make the scaloppine, 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- to 30- degree angle to the

Melt the butter in a medium omelet pan. In a bowl whisk together the eggs, water, salt, pepper. Stir in herbs and Parmesan cheese. Pour into a non stick pan. Over low heat cook the omelet, loosening the sides gently,

Marinate The Night Before: Rinse and trim the chicken. Salt and pepper chicken pieces on both sides. Lay the pieces flat, skin side up, in a glass baking dish and sprinkle with the fresh garlic, herbs, and onion. Pour vinegar and

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