Prep 15 mins
Cook 30 mins
DH loves this since it has intense flavor but not too hot for children. I adapted this recipe from the At Home with Family & friends cookbook from Cornerstone Television. Woody's restaurant in Pittsburgh, PA managed by the Antonelli brothers, make this recipe. Great served with crusty bread, rice, and a salad.
- 4 tablespoons olive oil
- 1 1⁄2 lbs chicken breasts, cut into 1 inch pieces
- 3 red bell peppers, sliced
- 8 -10 fresh mushrooms, sliced
- 4 cloves garlic, minced
- 2 cups beef stock
- 1 cup apple juice
- 1⁄2 cup crushed tomatoes or 1⁄2 cup tomato sauce
- 2 -3 banana peppers, cut into rings
- 3 tablespoons fresh parsley or 3 teaspoons dried parsley
- salt and black pepper
- In large skillet, heat oil.
- Add chicken and red pepper and saute for 5 minutes until chicken is tender.
- Add mushrooms and saute for 3 additional minutes.
- Add garlic, beef stock and cook for 3-5 minutes.
- Add apple juice, tomatoes, banana peppers, and parsley.
- Salt/pepper to taste.
- Simmer low and uncovered until juices reduce and thicken.
- You may also thicken the liquid with cornstarch or arrowroot powder.
The flavors in this dish just were not our style. It definitely wasn't bad, we just didn't like the combination of flavors Thanks for sharing.
This was simply delicious, thanks for sharing this recipe! DH and I loved the fact that the sauce didn't taste like the regular tomato-based sauces. It was full of flavour and very tasty! It took me more than an hour before the juices were thickened, but it was worth it, the chicken got all the good juicy flavour.
We had an excess of banana peppers growing in our garden and this recipe came up while I was searching for ways to use them up...and I am so glad that it did. This was an easy recipe with delicious results. I am a true wimp when it comes to hot stuff, but I really enjoyed the flavour of this dish. I froze the extras and DH was able to have them for lunch the following week. Great recipe, thanks for sharing :)