Chicken Scarpariello

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless skinless chicken breast
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Poultry seasoning
2 tablespoons	30ml	Extra-virgin olive oil
2		Red bell peppers - seeded, and
		Cut into 1" pieces
3		Hot cherry peppers - drained, chopped
4		Garlic cloves - chopped, or
		Thinly sliced
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Chicken stock or broth
1/4 cup	10g / 0.4oz	Chopped Italian flat-leaf parsley
2 tablespoons	30ml	Juice from hot pepper jar
		Orzo With Parsley And Lemon Zest - (see recipe)

Recipe Instructions

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!

This recipe yields 4 servings

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C79) - from the TV FOOD NETWORK

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