b'I N G R E D I E N T S Chicken Scaloppine MarsalaScaloppine di Pollo al Marsala4 tablespoons extra-virginolive oil 5 large garlic cloves,thickly sliced cup chopped onions Heat the olive oil and garlic in a large saut pan on medium-high heat until theteaspoon red pepper flakes garlic starts to brown, about 2 to 3 minutes. Add the onions and red pepper flakes, 1 cup Marsala wineand cook until the onions begin to soen, about 2 to 3 minutes. Add the Marsala 1 cups chicken broth wine and stir up any brown bits that might be clinging to the boom of the pan. Boilteaspoon groundfor 3 minutes. Add the chicken broth and pepper. Bring to a boil once again and black pepper simmer for 15 to 20 minutes. If you like the sauce thicker, bring it back to a boil and 2 tablespoons soened bueradd the buer-flour paste, 1 teaspoon at a time, whisking well and waiting 1 minute mixed with 2 tablespoons before adding more of the paste, until the sauce reaches the consistency you like. flour into a so pasteStir well and keep warm.(optional) 2 pounds chicken scaloppine, Sprinkle the chicken scaloppine with salt and pepper. Dust the scaloppine lightly pounded thin with flour, shaking to remove excess. Heat half the olive oil in a large saucepan on 1 teaspoon salt high, and quickly brown half the chicken on both sides for 2 minutes. Remove from 1 teaspoon pepper the pan and place on a paper-lined plaer. Cover with foil to keep warm. Add the 68 tablespoons flour remaining oil and repeat with the remaining pieces of chicken. 810 tablespoons extra-lightolive oil Bring the Marsala Sauce to a boil, add the chicken, and reduce to a simmer. Cook 4 ounces grated Romano cheese for 3 to 4 minutes. Place the scaloppine on a serving tray, spoon the sauce on top and sprinkle with Romano cheese.83'