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Ingredients
- 2 1/2 pounds boneless, skinless chicken breast
- Salt and pepper
- 1 teaspoon poultry seasoning
- 3 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 3 hot cherry peppers, drained and chopped
- 1 large onion chopped
- 5 cloves garlic, chopped or thinly sliced
- 1/2 cup dry white wine, add more if needed
- 1/2 cup chicken stock or broth, add more if needed
- 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
- 2 tablespoons juice from hot pepper jar
- Note: if you can't find cherry peppers, substitute a 1/4 teaspoon of dried hot red pepper flakes which can be added along with garlic.
- Orzo with Parsley and Lemon Zest, recipe follows
Details
Servings 4
Preparation time 15mins
Cooking time 55mins
Adapted from foodnetwork.com
Preparation
Step 1
Heat a large, heavy skillet over medium high heat.
Cut chicken into large chunks and season with salt and pepper and poultry seasoning.
Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate.
Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings.
Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes.
Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
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