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Chicken Scarpariello with sausage and peppers

Chicken Scarpariello

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 2-4 Servings 1x
  • Category: Main Course
  • Method: Stove Top/Oven
  • Cuisine: Italian American

Description

Chicken Scarpariello is an Italian American dish made with chicken and sausage and peppers. This is a winner!


Ingredients

Scale
  • 2 pounded boneless, skinless chicken breasts
  • 1 T flour
  • 1 T butter plus 1 T butter
  • 1 T olive oil
  • 4 cloves garlic chopped
  • 1 c sliced mushrooms
  • 1 yellow pepper diced
  • 2 Italian link sausages (Mild or hot) about 1/4 lb
  • 2 T sliced pepperoncini or chopped pepperoncinis ,drained
  • 2 T capers drained
  • 1/2 c white wine
  • 1/2 c chicken stock
  • 1 1/2 T tomato paste
  • 1/2 t oregano plus more for seasoning chicken
  • Pinch of red pepper flakes

Instructions

  • Heat  1 T butter and 1 T olive oil over medium heat in cast iron skillet. Add garlic and cook until slightly light gold.
  • Season your pounded boneless chicken breasts with lots of dried oregano and salt and pepper. Lightly dust both sides with flour.
  • Put into hot skillet and brown them on both sides. Add the sausages and brown. Remove from skillet.
  • Add peppers and mushrooms and cook a few minutes. Remove from skillet.
  • Add 1 T butter. Melt and add pepperoncini and capers. Cook a few minutes and then add wine, stock, pinch of red pepper flakes and 1/2 t of oregano. Whisk in tomato paste. Cook a few minutes and then add back chicken and sausage, mushrooms and peppers. Spoon a little sauce over chicken before putting in oven.
  • Bake for about 20 minutes at 375. Garnish with fresh parsley. Serve over pasta for  a perfect dinner. Add a salad and garlic bread, if you’d like.

Notes

P.S. You can make this for more people if you’d like. I figured half of a chicken breast and one link of sausage per person. You do the math! Feel free to use spaghetti or a pasta of your choice to serve this over. Orzo would also work and I think it would also be great with polenta or mashed potatoes. Ummm. I think I’ll try that next!

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