Sometimes the best dishes are made out of necessity! Don’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, etc…  With that I made this flavorful Chicken with Vinegar Peppers and Mushrooms dinner. Looks yummy right?! 

Vinegar peppers mushroom sauce

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 – which makes for easy cleanup and easy clean up is always a bonus, right?!  

 I hope you’ll give it a try – Happy Cooking and enjoy! 

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Chicken with Vinegar Peppers and Mushrooms Yum
Chicken with Vinegar Peppers and Mushrooms
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Recipes Entrees
Entrees Poultry
Servings
Ingredients
  • 1 lb chicken breasts thin
  • 1/4 cup flour
  • 12 oz Jar of Vinegar Pepper Strips drained - juice reserved
  • 8 oz 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
Recipes Entrees
Entrees Poultry
Servings
Ingredients
  • 1 lb chicken breasts thin
  • 1/4 cup flour
  • 12 oz Jar of Vinegar Pepper Strips drained - juice reserved
  • 8 oz 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
Chicken with Vinegar Peppers and Mushrooms
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Rating: 0
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Instructions
  1. Dredge chicken into seasoned flour and saute in a hot skillet with 1 tblsp. butter and olive oil until cooked. Remove and set aside.
  2. 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.