b'Chicken Scaloppine with Right when you thoughtRosmarino Sauceyou knew all there wasScalopine al rosmarinoabout chicken, here I come with one more 6 boneless skinless chicken breasts, each half breast cut into 3 pieces and great recipe. pounded like scaloppine about 14-inch thickSalt and pepper34 cup fl our6 tablespoons olive oilChefs Tip Rosmarino Sauceis is a dish that can be cooked aheadTo make the scaloppine, fi rst 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- of time, just slightlydegree angle to the cutting board so that you slice the breasts on the bias, and end up with an oval undercooking theshaped scaloppine. You will get approximately three scaloppine from each breast. Pound the slices lightly between two pieces of waxed paper or plastic wrap to a thickness of 14 inch.chicken. Just before Sprinkle each scaloppine with 14 teaspoon salt and 14 teaspoon pepper and dust lightly with fl our, serving, place it inshaking offany excess. Heat one-half of the olive oil in a large saucepan on high and quickly brown the oven at 350 forthe chicken on both sides for 2 to 3 minutes. Remove from heat. Place on a platter and cover with foil to keep warm.10 to 15 minutes with the sauce. is allowsAdd the remaining oil and repeat the same process with the remaining pieces of chicken. Discard the oil that is left you to prepare in largerin the pan. Add the sauce and bring to a boil over high heat, quantities if necessary. about 3 to 5 minutes. Add the chicken scaloppine to the sauce. Reduce the heat to medium and cook for 5 more minutes.Place the scaloppine on a serving tray and top with the sauce. Bring to the table and serve. Bring along the extra sauce in a gravy boat.The farmers market in Veniceotto 44'