Chicken breast with radicchio

Start by thoroughly washing the radicchio and cutting them into quarters lengthwise.

In a large pot, heat some extra virgin olive oil and add whole garlic cloves to sauté. Add the radicchio quarters and cook over medium heat, seasoning with salt. When the radicchio begins to soften, deglaze with a glass of Prosecco and cover with a lid. Continue cooking until the radicchio becomes tender.

In another pot, drizzle some extra virgin olive oil and add sprigs of rosemary and garlic cloves. Place the chicken breasts in the pot and brown them on both sides over medium-high heat. Once golden, remove them from the pot and set aside.

Meanwhile, dice the second radicchio and place some all-purpose flour in a bowl. Coat the radicchio cubes in flour and mix well to coat.

Remove the radicchio quarters from the first pot and the chicken breasts from the second pot and set them aside. In the same pot, add the floured radicchio cubes and sauté for a few minutes. Season with salt and pepper.

Add some water to the pot with the radicchio and let it cook until creamy, stirring occasionally.

Once the radicchio becomes creamy, pour it over the golden chicken breasts.

Serve the chicken breasts with the radicchio, garnishing with the remaining radicchio quarters and some sprigs of rosemary. Drizzle with the sauce created in the pot.