Chicken Scarpariello

Submitted by Louise See

• Ingredients: 14
• Serves: 4

ingredients

• 1 1⁄2 lbs boneless chicken breasts, cut into 2
• 1⁄4 cup fresh garlic, minced
• 1⁄2 cup butter, no substitute
• 1⁄4 cup olive oil
• 1 cup mushroom, sliced
• 4 links Italian sausage, sweet or hot -- sauteed and cut into 1 (good quality)
• 1⁄2 cup pepperoncini pepper
• 1⁄2 cup roasted red pepper, cut into strips
• 1⁄2 cup Italian olives, pitted (green or black or combo, good quality)
• 1 1⁄2 tablespoons capers, drained and rinsed
• salt and pepper
• to taste fresh basil, cut into thin strips or dried to taste
• 1⁄2 teaspoon red pepper flakes (or to taste)
• 1⁄2 cup white wine

directions

1. Season chicken with salt and pepper and let sit a few minutes Heat butter and olive oil in a large frying pan on med/low heat. Add garlic and saute just until garlic softens, do not brown.
2. Add chicken and saute until lightly browned.
3. Add mushrooms and saute about 3 minutes Add all other ingredients except wine and saute about 3 or 4 minutes.
4. Add wine and simmer for about 5 minutes or until chicken is cooked through and sauce thickens slightly

Reviews

[Susy Q]

This is a wonderful, flavorful dish. I added more garlic and cut back on the amount of butter. I also browned the chicken and slow roasted the entire dish for 2 hours at 325 degrees to give all the flavors time to meld. The meat was incredibly tender and the sauce was incredible.

 

[Pat McCardle]

I have made this. I too use Oregano. I don't use the capers or olives (my preference) Other then that, the recipe is pretty close to my own, which is pretty good.

 

[JoElcoqui]

I am a chicken scarpariello fanatic and this is not it. Rosemary is the key not basil and where is the lemon? Really not enjoyable for all the work. Sorry.