Chicken Scarpariello(Prep Time: 12 Minutes; Cooking Time: 13 Minutes.) - cooking recipe

Ingredients

1 1/2 lb. boneless, skinless chicken breast, cut in 1 1/2-inch pieces
1/2 tsp. coarse kosher salt
1/2 tsp. freshly ground pepper
1 tsp. poultry seasoning
2 Tbsp. extra virgin olive oil
2 red bell peppers, seeded and cut in 1-inch pieces
3 hot cherry peppers in vinegar, drained, stemmed and chopped (reserve 2 Tbsp. vinegar)
4 cloves garlic, chopped
1/2 c. dry white wine
1/2 c. chicken broth
1/4 c. chopped flat leaf parsley

Preparation

Season chicken with salt, pepper and poultry seasoning. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until it is rippling. Brown the chicken in 2 batches, turning once, 3 minutes per batch. Transfer to a plate. Add remaining oil to skillet; add bell peppers, cherry peppers and garlic. Saut 2 to 3 minutes,
tossing frequently; add wine and bring to a boil. Reduce 1 minute. Pour in broth and bring to a second boil; return chicken to skillet with parsley and reserved vinegar from hot peppers. Cook 1 1/2 to 2 minutes longer, until chicken is cooked through. Makes 4 servings; 294 cal., 9 g. fat.