Chicken Scarpariello - Rachael Ray |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another winner by Rachael Ray! Serve with Orzo with Parsley and Lemon Zest. The only thing I do differently is thicken the sauce slightly. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
salt and pepper |
1 teaspoon poultry seasoning |
2 tablespoons olive oil |
2 red bell peppers, cut in 1-inch pieces |
3 hot cherry peppers, drained and chopped |
4 garlic cloves, chopped |
1/2 cup dry white wine |
1/2 cup chicken broth |
1/4 cup italian parsley, chopped |
2 tablespoons hot pepper juice, from jar |
Directions:
1. Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
2. Add 1 T oil to hot pan. Set chicken in pan, and do not turn for 2-3 minute Brown 3 minutes on each side, then remove.
3. Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
4. Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
5. Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute Stir pepper juice into pan.
6. Serve over orzo.
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