CHICKEN WITH CHERRY PEPPERS RECIPES

Name: Chicken with Hot Cherry Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 8 thin sliced chicken cutlets (about 3 ounces each); 1/3 cup plus 1 tablespoon unbleached flour; 2 large eggs (beaten with 1 tbsp water); 4 teaspoons olive oil (divided); 2 cloves minced garlic; 3/4 cup sliced jarred hot cherry peppers (drained); 1/4 cup white wine; 1 1/2 cups low sodium chicken broth; parsley (for garnish)

CHICKEN BREAST WITH HOT CHERRY PEPPERS - SKINNYTASTE

Chicken Breast with Hot Cherry Peppers - Skinnytaste image

This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in a simple sauce of white wine, chicken broth, and garlic.

Provided by Gina

Categories Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

8 thin sliced chicken cutlets (about 3 ounces each)
1/3 cup plus 1 tablespoon unbleached flour
2 large eggs (beaten with 1 tbsp water)
4 teaspoons olive oil (divided)
2 cloves minced garlic
3/4 cup sliced jarred hot cherry peppers (drained)
1/4 cup white wine
1 1/2 cups low sodium chicken broth
parsley (for garnish)

Steps:

Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer.
Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
Add the hot cherry peppers and white wine. Cook down to reduce by half, then add the chicken broth, bring to a boil and simmer over medium heat for about 2 to 3 minutes so it reduces slightly and thickens.
Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
Top with parsley and enjoy!

Nutrition Facts : ServingSize 2 pieces chicken with sauce, Calories 347 kcal, CarbohydrateContent 12.5 g, ProteinContent 44 g, FatContent 12 g, SaturatedFatContent 2.5 g, CholesterolContent 217 mg, SodiumContent 451 mg, FiberContent 1 g, SugarContent 1.5 g

CHICKEN, SAUSAGE AND PEPPERS RECIPE - FOOD NETWORK

Chicken, Sausage and Peppers Recipe - Food Network image

Provided by Food Network Kitchen

Categories main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
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

Steps:

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 a bowl; add to the skillet 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.

Nutrition Facts : Calories 335, FatContent 14 grams, SaturatedFatContent 7 grams, CholesterolContent 95 milligrams, SodiumContent 891 milligrams, CarbohydrateContent 10 grams, FiberContent 2 grams, ProteinContent 36 grams

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3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
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