Behind the Recipes
Chicken Scarpariello by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 1/2 pounds boneless, skinless chicken breast
salt and pepper
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
2 tablespoons extra virgin olive oil
1 red bell pepper, cut in long strips
1 green bell pepper, cut in long strips
3 hot cherry peppers, drained and chopped
3 cloves garlic, chopped or thinly sliced
1/2 cup Pinot Grigio
1/2 cup chicken stock or broth
1/4 cup Italian flat-leaf parsley, chopped
2 tablespoons juice from hot pepper jar
PREPARATION:
1. Remove the seeds from the red and green peppers. Cut the peppers into long slices.
2. Tenderize the chicken by pounding with a meat mallet to break up muscle tissue. Cut into large pieces.
3. Heat a skillet over medium high heat. Season chicken with salt, pepper, garlic powder and dried basil and thyme.
4. Add 1 tablespoon olive oil to the hot pan. Do not let it smoke. Add the chicken into pan and cook for 2 or 3 minutes.
5. Brown the chicken 3 minutes on each side and then set the chicken aside in a plate. Add the bell peppers, hot peppers and fresh garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add the Pinot Grigio wine to the pan and reduce for 1 minute.
6. 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 covered.
Serve with fresh toasted bread.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
