CHICKEN SCARPARIELLO

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 C all-purpose flour
• 4 T olive oil, divided
• 1/2 C jarred hot, sliced cherry peppers
• 1 (28 oz.) can diced tomatoes, drained
• 6 garlic cloves, crushed + minced
• 2 T juice from jar of cherry peppers
• 1 C chicken stock
• 1 C dry white wine
• 3 T Chianti red wine vinegar
• 1 lemon, juiced
• 1 T thyme
• 1 T oregano
• 1 t sage
• 1/2 C Italian parsley, chopped

Instructions

1. Preheat oven to 425 degrees.

2. Slice chicken breasts into pieces about 3 inches long. Place the chicken pieces and flour in a large bowl and toss to combine.

3. Heat 2 T of olive oil in large skillet over high heat and flash fry the chicken about 1 minute on each side.

4. Transfer chicken to a covered casserole dish.

5. Wipe the skillet clean and heat 2 T of olive oil over medium heat.

6. Add the sliced cherry peppers and sauté about 1 minute.

7. Add the tomatoes and garlic and bring to a simmer.

8. Add the juice from the peppers, broth, wine, vinegar, lemon juice and herbs. Bring to a boil and simmer for 5 minutes.

9. Remove from heat and pour the sauce over the chicken.

10. Cover tightly and bake for 45 minutes.

11. Remove from oven and sprinkle with parsley. I recommend serving this with rice, pasta or roasted new potatoes.

Serves 4
Category: Lunch + Dinner

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