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Chicken Scarpariello

1 1/2 pounds boneless, skinless chicken breast
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil (twice around the pan)
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped fresh flat-leaf parsley (a couple handfuls)
2 tablespoons juice from a jar of hot peppers

Directions
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 olive oil to the hot pan. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown, 3 minutes on each side, then remove the chicken to a warm plate. Add peppers, chopped hot peppers, and garlic to the pan. Sauté for 5 minutes, tossing frequently. Add wine and reduce 1 minute, scraping up the pan drippings. Add the chicken stock and bring up to a bubble. Set the chicken back into the pan, toss in the parsley, and cook through, another 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!

MAKES 4 SERVINGS

St. Anthony Heart cooking demo, Rachel Ray