• Slice defrosted chicken breasts on a diagonal, then place one at a time inside a quart-sized ziplock bag. Pound with the flat side of a mallet until evenly thinned (approximately ¼ inch thick). Repeat with the remaining chicken. Season both sides with ¼ teaspoon salt and pepper.
• Mix flour with ½ teaspoon salt, and ¼ of pepper, crushed red pepper, and cayenne. Dredge each piece of chicken in the flour to coat on both sides, then shake off excess flour.
• Heat olive oil in a large skillet over medium-high heat until shimmering. Add coated chicken pieces and cook for about 1½—2 minutes per side, just until lightly golden but not cooked through. Remove from pan and set aside.
• Add butter to pan; sauté shallots, mushrooms, and garlic for a few minutes over medium heat. Add wine and broth to deglaze the pan, then add ¼ teaspoon crushed red pepper. Place chicken in the pan and cook, uncovered, over low to medium heat for 3 minutes per side. Taste the sauce and adjust seasoning, if needed. Top with chopped Italian parsley.

Serving Instructions

• Serve chicken scallopini smothered in the sauce over pasta or white rice. Or serve with some crusty bread to soak up the delicious sauce, and a broccoli crunch salad.