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!
