Last night I made Pepperoncini Chicken, a recipe from a friend of mine (to whom I often turn for cooking advice). I have never actually made it with pepperoncinis I realized, just cherry peppers, but it is easy and fast and delicious.
Pepperoncini Chicken:
Ingredients (dinner for two)
2 chicken breasts
1/8 t salt
1/8 t pepper
2 T flour
1 T oil
1 T butter
¼ cup sliced pepperoncini
2 T pepperoncini juice (the liquid from the jar)
½ cup white wine
¼ cup chicken stock
¼ t roux
Take two boneless, skinless chicken breasts and pound them out under a sheet of plastic wrap. Cut into two or three pieces each. Season with salt and pepper, and lightly flour.
Heat your pan, then add 1 tablespoon each of olive oil and butter. Brown the chicken well on the first side. Toss in the sliced pepperoncini peppers when you flip the chicken to the second side.
Remove the chicken to a warmed serving plate, leaving the peppers in the pan. Add the white wine, THEN the pepper juice and chicken stock. When it returns to a simmer, whisk in the roux. Allow the sauce to thicken, and serve!
I also roasted the delicata squash last night. I used this recipe as a reference, and was very happily surprised at how delicious it was! Who knew you could eat the skin of a winter squash?
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