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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?!
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!
Chicken with Vinegar Peppers and Mushrooms
Ingredients
- 1 lb chicken breasts thin
- ¼ cup flour
- 12 oz Jar of Vinegar Pepper Strips drained - juice reserved
- 8 oz of Baby Bella Mushrooms
- ¼ cup Vermouth dry
- ½ 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.
David Evans says
What a delightful idea! Combining such delightful tastes into a simply charming dish! My only recommendations would be to hone the recipe and instructions for the benefit of cooks who may be a bit perplexed at the ingredients and instructions. First, the pepper strips are to be drained, and the juice reserved. For what? Nothing is said regarding that, which causes concern that one might not be doing what one should be with the juice! Then, the amount of olive oil with the butter isn't specified -- one can presume a tablespoon, but it would be best to clearly state that (along with the heat). And the chicken is to be "cooked" -- but at the end of the instructions, the chicken is to be added to the pan until "fully cooked"? A number of elements needing clarification for not only a beginner, but also for a "seasoned" cook wanting to produce the desired result.
Tina DiLeo says
Thanks for the feedback, David! I am going to work on improving this recipe a bit and will update the thread as soon as I am done. Wishing you a Happy New Year full of good food!
Tina
Giannina Bognar says
What do you do with the reserve pepper vinegar water
Tina DiLeo says
Sometimes I save it for use/flavoring in another dish.