|Boneless skinless chicken breast||1 1⁄2 Pound|
|Freshly ground black pepper||To Taste|
|Poultry seasoning||1 Teaspoon|
|Extra-virgin olive oil||2 Tablespoon|
|Red bell peppers||2 , seeded and cut into 1-inch pieces|
|Hot cherry peppers||3 , drained, chopped|
|Garlic||4 Clove (20 gm), chopped or thinly sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken stock/Broth||1⁄2 Cup (8 tbs)|
|Flat leaf parsley||1⁄4 Cup (4 tbs), chopped (A Couple Handfuls)|
|Juice||2 Tablespoon (From A Jar Of Hot Peppers)|
1 Heat a large, heavy skillet over medium-high heat.
2 Cut chicken into large chunks.
3 Add salt and pepper for seasoning and sprinkle with poultry seasoning.
4 In a preheated pan, add 1 tablespoon olive oil.
5 Add chicken to the pan and and do not turn for 2-3 minutes to avoid tearing of meat.
6 Brown on each side , for 3 minutes and transfer the chicken to a warm plate.
7 In the same pan, add peppers, chopped hot peppers, and garlic.
8 Saute for 5 minutes, tossing frequently.
9 Add wine and cook for 1 minute to reduce the mixture, scraping up the pan drippings.
10 Stir in the chicken stock and cook until the mixture bubbles.
11 Put the chicken back into the pan and add in parsley.
12 Cook for another 2 or 3 minutes.
13 Sprinkle some hot pepper juice over the pan.
14 Serve the Scarpariello over a bed of lemon orzo.(optional)