Restaurant Chicken Scarpariello at Home

Chicken with vinegar peppers, tastes restaurant quality

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb chicken, cut into inch pieces
• 1⁄4 cup flour
• 2  tablespoons olive oil
• 2  teaspoons butter
• 3  tablespoons onions, minced
• 2  garlic cloves, minced
• 1  cup  chicken stock
• 1⁄2 cup white wine
•  salt and pepper
•  italian seasoning
• 1⁄2 cup  antipasto  red pepper
• 1⁄4 cup  cherry pepper (hot or mild-its your choice)

Directions

1. Put flour in large ziplock bag. Add chicken and toss to coat.
2. In large skillet, heat oil and butter.
3. Add chicken. Cook, turning occasionally, until lightly browned on all sides Remove chicken from skillet. Set aside and keep warm.
4. To same skillet, add shallots and garlic. Saute until softened (1 minute).
5. Add both peppers and cook for 3-4 minute Pour in a splash of the vinegar water from the jar of the vinegar peppers.
6. Add wine, broth and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (3-4 min).