3/4 pound skinless, boneless chicken breasts, cut into chunk
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar
Instructions
Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook
the sausage until golden, about 2 minutes. Season the chicken with salt
and pepper, then toss with the flour in the bow; add to the and cook
until browned but not cooked through, about 3 minutes.
Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste
and cook 3 minutes. Add the wine, scraping up any browned bits; bring
to a boil and cook until slightly reduced, about 1 minute. Add the
broth and bring to a gentle simmer. Cover and cook until the sausage
and chicken are cooked through, about 5 minutes.
Transfer the chicken, sausage and vegetables to a platter with a
slotted spoon. Increase the heat to high and stir the parsley and
cherry peppers and their liquid into the skillet; boil until reduced
by one-third, 2 to 3 minutes. Remove from the heat and stir in the
remaining 1 tablespoon butter. Pour the sauce over the chicken
mixture.
Originally Submitted
5/13/2013
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