Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Chicken Scarpariello
Serving Size : 4
1 1/2 pounds boneless chicken breasts, cut into 2 inchpieces
1/4 cup fresh garlic, minced
1/2 cup butter, no substitute
1/4 cup olive oil
1 cup sliced mushrooms
4 links good quality Italian sausage, sweet or hot, sautéed and cut into 1 inch pieces
1/2 cup peperoncini peppers
1/2 cup roasted red peppers, cut into strips
1/2 cup good quality Italian olives, green or black or combo, pitted
1 1/2 tablespoons capers, drained and rinsed
salt and pepper, to taste
fresh basil, cut into thin strips or dried to taste
1/2 teaspoon red pepper flakes, or to taste
1/2 cup white wine
Season chicken with salt and pepper and let sit a few minutes
Heat butter and olive oil in a large frying pan on med/low heat.
Add garlic and sauté just until garlic softens, do not brown.
Add chicken and sauté until lightly browned.
Add mushrooms and sauté about 3 minutes
Add all other ingredients except wine and sauté about 3 or 4 minutes.
Add wine and simmer for about 5 minutes or until chicken is cooked through and sauce thickens slightly.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
