Chicken Scarpariello
Recipe courtesy Rachael Ray
Recipe Summary
Prep Time: 10 minutesCook Time: 18 minutes
Yield: 4 servings
1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 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
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar
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.