1 lb skinless, boneless chicken breasts
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cup EVOO
1/3 cup flour
2 tbsp fresh crushed garlic
1 cup sliced fresh mushrooms
1-1/2 cups broccoli florets cut into small pieces
1/2 cup dry white wine
1/2 cup roasted red peppers, julienned
1 cup marinated artichoke hearts
1/4 cup Kalamata olives, pitted and chopped
1/4 cup fresh Italian parsley, chopped
1/4 cup fresh basil leaves, torn
1/2 cup Romano cheese, grated
1/2 lb gemelli or fusilli pasta, cooked
Place chicken between layers of parchment paper and pound until thin, then salt and pepper. Cut into bite-size scaloppini.
Heat 2 tbsp of olive oil in large saute pan over a medium-high flame. Dust chicken scaloppini with four; shake off excess. Place chicken into pan and brown both sides until uniformly golden. Remove chicken from pan and set aside.
Add 2 tbsp olive oil to pan; reduce flame to medium. Add garlic, mushrooms, and broccoli; saute 2 minutes. Add half the wine (1/4 cup) to deglaze pan; simmer for 4 minutes.
Add artichoke hearts, roasted red peppers, and olives; heat 3 minutes until vegetables are tender. Turn flame to high. Add cooked chicken and remaining white wine. Heat for 30 seconds; stir vigorously with wooden spoon to prevent sticking.
Remove from heat; transfer chicken and vegetables to serving bowl. Gently toss with pasta, grated cheese, parsley, and basil until mixed thoroughly. Serve immediately. Makes 4 generous portions.
Taken from “La Trattoria” by Stanislaus Food Products.