CHICKEN SCARPIELLO

CHICKEN SCARPIELLO

4 boneless chix tenders cubed

¼ cup    Large Green Bell Pepper, julienned

¼ cup    Large Red Bell Pepper, julienned

¼ cup Onion, sliced

1 clove  Minced Garlic

TT           Chicken Broth

TT           Dry White Wine

TT           Pickled Sweet Bell Peppers (red ones in jar)

½ cup    Vinegar Juice from the Pickled Sweet Bell Peppers, or use balsamic vinegar

TT red pepper flakes

TT           Dried Oregano

Salt & Pepper, to taste

Procedure:

Sauté chicken and until almost cooked through. Stir in peppers, onion and garlic; cook for 5 minutes or until vegetables are soft and almost beginning to brown. Drain off excess oil Add wine and chicken stock; bring to a boil. Stir in sweet bell peppers and the vinegar juice, the hot cherry peppers, the oregano, and salt and pepper. Again, bring to a boil. Lower heat and simmer slowly about 10 min or until flavors have combined, sauce has reduced, and chicken is done.

Serve with Potatoes or pasta!