Cherry Pepper Chicken

READY IN: 25mins
Recipe by rob

Spicy- but not too spicy! Chicken over Pasta

Top Review by Roxygirl in Colorado

Wonderful! This made a rich tasting sauce that had flavor, but wasn't too spicy for my teens. I doubled the recipe (but used about 3 tbs butter) and used diced/crushed tomatoes. After you add the wine and butter the sauce turns into a "gorgeous" dark glaze (reduction sauce) and the tomatoes and chicken finish it nicely. This was especially good with Parmesan cheese. Noe: this would be a superb marinara if you leave out the chicken, too. Post some more recipes, chef! Roxygirl

Ingredients Nutrition

Directions

  1. Saute 2 cloves Garlic.
  2. Add chicken to pan, and brown. Remove chicken and set aside.
  3. Keep the pan hot. Add more olive oil and additional 2 cloves garlic. When garlic starts to brown add the onions. When onions are translucent add the cherry peppers and saute 2 minutes
  4. Add the red wine.
  5. Add in the butter and let it melt down. Add in the tomatoes and bring to a low boil. Salt and pepper and tabasco to taste.
  6. Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.

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