Ingredients
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1 1/2 lbs boneless skinless chicken breasts
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salt and pepper
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1 teaspoon poultry seasoning
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2 tablespoons olive oil
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3 hot cherry peppers, drained and chopped
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4 garlic cloves, chopped
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1/2 cup dry white wine
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1/2 cup chicken broth
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1/4 cup Italian parsley, chopped
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2 red bell peppers, cut in 1-inch pieces
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2 tablespoons hot pepper juice, from jar
Instructions
- Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
- 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.
- Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
- Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
- Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute Stir pepper juice into pan.
- Serve over orzo.