Gino creates a gorgeously sexy seduction supper with an added spicy twist.


  • For the broccoli

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1/2 clove of garlic, finely sliced

  • 1 red chilli, deseeded and roughly chopped

  • 30g pine nuts, toasted

  • 350g broccoli, cut into florets

  • salt and pepper

  • For the chicken

  • 2 medium sized, skinless chicken breasts

  • 4 tbsp plain flour

  • 75ml Martini Bianco (sweet)

  • 40g butter

  • Salt and white pepper to taste


  • 1.

    Bring a large saucepan of salted water to the boil and cook the broccoli for about 3 minutes until al dente.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Mix well on a medium heat and serve the sauce immediately on top of the chicken with the spicy broccoli on the side.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 829kj
  • Fat Total 48g
  • Saturated Fat 14g
  • Protein 70g
  • Carbohydrate 30g
  • Sugar 6g
  • Sodium 1267mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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