Bring a large saucepan of salted water to the boil and cook the broccoli for about 3 minutes until al dente.
Place the chicken breast horizontally on a chopping board, cut in half and cover with cling film. With a cooking mallet flatten the chicken until about ½ cm thick. Place the flour on a flat plate and season with salt and pepper.
In a large frying pan start to melt the butter with a little oil on a medium heat. Place the chicken into the flour and coat on both sides, once ready gently fry in the butter for approx 3 minutes then turn over.
Meanwhile, put the olive oil, chilli and pine nuts into a fairly hot wok and stir for about 30 seconds. Then add garlic and the drained broccoli along with some salt. Stir this again until the broccoli is coated in the dressing. Finally, add the balsamic vinegar and stir constantly for about 20 seconds.
Pour the Martini Bianco in the pan with the chicken and allow to flame. Cook for a further 2 minutes and season with salt. Place the scaloppine on a serving plate. Add an extra knob of butter to the martini.
Mix well on a medium heat and serve the sauce immediately on top of the chicken with the spicy broccoli on the side.