Category: Poultry - Fresh

Chicken Scarpariello     

Ingredients:
2 pounded boneless, skinless chicken breasts
1 T flour
1 T butter plus 1T butter
1 T olive oil
4 cloves garlic chopped
2 c sliced mushrooms
1 yellow pepper diced
4 Italian link sausages (Mild or hot)
2 T sliced chopped pepperoncini, drained
2 T capers drained
1/2 c white wine
1/2 c chicken stock
1 1/2 T tomato paste
1/2 t oregano plus more for seasoning chicken
Pinch of red pepper flakes
parsley
pasta or polenta

Preparation:
Heat 1 T butter and 1 T olive oil over medium heat in cast iron skillet. Add garlic and cook until slightly light gold.

Season your pounded boneless chicken breasts with lots of dried oregano and salt and pepper. Lightly dust both sides with flour. Put into hot skillet and brown them on both sides. Add the sausages and brown. Remove from skillet.

Add peppers and mushrooms and cook a few minutes. Remove from skillet.

Add 1 T butter. Melt and add pepperoncini and capers. Cook a few minutes and then add wine, stock, pinch of red pepper flakes and 1/2 t of oregano. Whisk in tomato paste. Cook a few minute and then add back chicken and sausage, mushrooms and peppers. Spoon a little sauce over chicken before putting in oven.

Bake for about 20 minutes at 375. Garnish with fresh parsley. Serve over pasta or polenta.

Date added: 2015-05-20
Number of visits: 2495