Chicken with Vinegar Peppers and Mushrooms

Sep 01, 2015 in cheftini says blog, entrees, poultry, recipes, cento, chicken, chicken with vinegar peppers and mushrooms, vinegar peppers. Read the original on: Cheftini

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Sometimes the best dishes are made out of necessity! Donâ€™t you agree?

The other night I was in a pinch for a quick dinner and threw a few pantry staples together to get dinner on the table. Feeling a little bit like a contestant on one of those fun cooking shows, I was pressed for time and forced to use what was already in the fridge and pantry. Along with a package of thin chicken breasts I had on hand, I grabbed some baby bella mushrooms from the refrigerator along with my favorite Cento Pepper Strips in vinegar, chicken stock, Vermouth (dry white wine) and a few other staples like olive oil, flour, etcâ€¦ With that I made this flavorful Chicken with Vinegar Peppers and Mushrooms dinner. Looks yummy right?!

You might know that I like to keep peppers in my pantry as well as mushrooms in my refrigerator. These are two items (in my opinion) that can bring a lot of flavor to any dish in a short amount of time. With these two staples on hand I was able to sear, saute and simmer a really flavorful chicken dish in less than 30 minutes. AND all in one skillet â€“ which makes for easy cleanup and easy clean up is always a bonus, right?!

I hope youâ€™ll give it a try â€“ Happy Cooking and enjoy!

Ingredients

1lb chicken breasts, thin
1/4 cup flour
12 oz Jar of Vinegar Pepper Strips, drained - juice reserved
8oz of Baby Bella Mushrooms
1/4 cup Vermouth, dry
1/2 cup chicken stock
2 Tblsp. butter, divided
4 tablespoons olive oil, divided
fresh herbs

Instructions

Dredge chicken into seasoned flour and saute in a hot skillet with 1 tblsp. butter and olive oil until cooked. Remove and set aside.
Add remaining oil and butter to skillet and Saute mushrooms for 3-4 minutes;then add drained peppers and saute an additional 4 minutes. Add vermouth and stock. Bring to a slow simmer and then return chicken to the pan. Continue to cook on med heat for an additional 5-7 minutes or until chicken is fully cooked. Coat chicken in the sauce. Serve Warm.

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Read the original on: Cheftini