This is yet another recipe that can fall under several categories. It's a low calorie and low carb meal, but it's also ready in about 40 minutes, so it's perfect for weeknights!
Scarpariello is traditionally a dish made with chicken and hot cherry peppers in a light sauce. I adapted this one and used jarred peppers with some dried red chili flakes instead to use ingredients I had on hand. I also added some capers because I love capers!
Scarpariello is traditionally a dish made with chicken and hot cherry peppers in a light sauce. I adapted this one and used jarred peppers with some dried red chili flakes instead to use ingredients I had on hand. I also added some capers because I love capers!
I chose Tuscan Herb Olive Oil for this recipe. The oil is an amazing blend of thyme, oregano, sun-dried tomatoes, and garlic infused olive oil.
A nice side of roasted broccoli is the perfect side dish.
2 stalks broccoli (about 1 1/4 pounds), florets and tender stems chopped
kosher salt and freshly ground black pepper
4 skinless/boneless chicken breasts (about 8 oz. each), flattened to 1/2" thickness
1 (10 oz. jar) flame roasted red peppers, liquid reserved
4 cloves garlic, smashed
1 1/2 t. chopped fresh oregano
1/2 cup dry white wine
1 t. crushed red pepper flakes
1 T. drained capers
3/4 cup low sodium chicken broth
2 T. chopped fresh parsley
Preheat oven to 450 degrees F. Toss the broccoli with 1 T. of the Tuscan Blend Olive Oil, 1/2 t. salt and a few grinds of pepper on a baking sheet. Roast, stirring once, until tender and browned about 20 minutes.
While the broccoli roasts, we'll cook the chicken!
Season the chicken with salt and pepper.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate.
Season the chicken with salt and pepper.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate.
Add the red peppers, garlic, and oregano to the skillet. Cook, stirring occasionally until softened, about 3 minutes. Add 2 T. of the reserved pepper liquid and the wine, scraping up any browned bits from the bottom of the skillet.
Cook until reduced by half, 1 - 2 minutes. Add the crushed red pepper, capers, and the chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through 5 - 8 minutes.
Remove the chicken to a cutting board. Increase the heat to medium-high and continue simmering the sauce until slightly reduced, 2 - 3 minutes. Stir in the parsley and season with salt. Place chicken onto four plates and top with the sauce. Serve with the broccoli.
Adapted from Food Network Magazine.
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