Chicken With Hot and Sweet Peppers Recipe
Photo: Marcus Nisson
Serves 4
Ingredients
2 Tbsp. olive oil
1 pound thin chicken cutlets, cut crosswise into 3"-wide slices
1/2 tsp. kosher salt
2 garlic cloves, thickly sliced
2 roasted red bell peppers, cut into 1/2"-wide strips
12 jarred pepperoncini, with 3 Tbsp. of their pickling liquid
2 Tbsp. unsalted butter
Crusty loaf of bread, for serving
Directions
Total time: 15 minutes
In a large skillet, heat olive oil over high heat. Add chicken in an even layer. Season with salt, and scatter garlic in pan. Cook until chicken is golden brown, about 2 minutes. Turn chicken and cook about 2 minutes longer. Add roasted peppers, pepperoncini, and pickling liquid to skillet and simmer about 1 minute, or until chicken is just cooked through. Remove skillet from heat and swirl in butter. Serve with bread.
Ingredients
Directions
Total time: 15 minutes
In a large skillet, heat olive oil over high heat. Add chicken in an even layer. Season with salt, and scatter garlic in pan. Cook until chicken is golden brown, about 2 minutes. Turn chicken and cook about 2 minutes longer. Add roasted peppers, pepperoncini, and pickling liquid to skillet and simmer about 1 minute, or until chicken is just cooked through. Remove skillet from heat and swirl in butter. Serve with bread.
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