Chicken Scarpariello - Rachael Ray - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 teaspoon poultry seasoning
2 tablespoons olive oil
2 red bell peppers, cut in 1-inch pieces
3 hot cherry peppers, drained and chopped
4 garlic cloves, chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup Italian parsley, chopped
2 tablespoons hot pepper juice, from jar

Preparation

Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
Add 1 T oil to hot pan. Set chicken in pan, and do not turn for 2-3 minute Brown 3 minutes on each side, then remove.
Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute Stir pepper juice into pan.
Serve over orzo.