RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4233
| View Recipe |
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| Recipe Name: |
Chicken Scarpariello - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.93
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Orzo with Parsley and Lemon Zest. |
| Comments: |
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Ingredients:
1.5 Pounds chicken breast, boneless, skinless
1 to taste salt and pepper
0.25 Cup parsley, flat-leaf chopped
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Directions:
Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan.
Sauté the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve. |
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| Nutrition per Serving: |
| Calories: |
305 |
Total Carbs: |
7.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.9 |
Fat: |
6.9 |
Protein: |
43.83 |
| Fiber: |
2.20 |
Sodium: |
110.50 |
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