Scallopini w/ Pecorino Radicchio Sauce and Angel Hair


1 Lb Thinly Sliced Chicken Breast (Scallopini)
1 Head Raddichio
1 Cup Chicken Broth
Sweet Peas
1/3 Small Onion
2-3 Garlic Cloves
Heavy Cream
Unsalted Butter
Olive Oil
Crushed Red Pepper Flakes
Garlic Powder
Kosher Salt
Pecorino Romano Cheese

Heat some olive oil to medium heat.
Season chicken with paprika, salt,
black pepper, and sugar.

Note: If not bought thinly sliced as pictured. Place in a ziplock bag and tenderize before seasoning to the desired thickness.
Dredge with flour shaking off excess.
Sauté in skillet for 1-2 mins per side until lightly browned. Set aside.
Slice radicchio.
Loosely chop.
In the same skillet used for chicken. Add some crushed red pepper flakes. Sauté the garlic and onions for 2 mins.
Add in browned pancetta.
Add in sweet peas.
Add a splash or two or more of vino, preferably a Sauvignon Blanc.
Add in the chicken broth.
Bring back to a slight boil and pour in some heavy cream.
Add the chicken back to the skillet, covering with the sauce for about a minute per side.
Set aside to finish the sauce.
Add 1 Tbsp. unsalted butter.
Reduce heat stirring slowly. Pecorino cheese has a hard, salty nature to it, it gives the dish a distinctive edge.
Add in the pecorino and stir for 2-3 mins. Remove from heat and cover.
Top chicken with the fresh pecorino sauce.
Serve with some al dente angel hair pasta, grated Parmesan and parsley to finish.

Delicious…a true crowd pleaser!

Copyright © 2019-2023, Original Photography, Writing, Recipe, and Post by Andrea Danielle of

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