Martinez Family Recipes

Chicken Scarpariello Recipe

Name: Chicken Scarpariello Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil (divided); 1 ½ pounds boneless, skinless chicken breast (butterflied and pounded); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon garlic (roughly chopped); 1/2 cup diced onion; 1/2 cup peppadew sweet piquante peppers (roughly chopped); 1 cup chicken broth (low or no salt); 1 teaspoon dried rosemary (finely chopped, You can also break it up your my fingers by pinching it); 1/4 cup lemon juice

4 servings

servings

15 minutes

active time

55 minutes

total time

Start Cooking

Ingredients

3 tablespoons extra virgin olive oil (divided)

1 ½ pounds boneless, skinless chicken breast (butterflied and pounded)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon garlic (roughly chopped)

1/2 cup diced onion

1/2 cup peppadew sweet piquante peppers (roughly chopped)

1 cup chicken broth (low or no salt)

1 teaspoon dried rosemary (finely chopped, You can also break it up your my fingers by pinching it)

1/4 cup lemon juice

Directions

Butterfly and pound chicken with a meat mallet. Season with salt and pepper on both sides.

When ready to cook, pour 2 tablespoons of olive oil into a large skillet on the stove. Preheat the pan over medium heat, about 5 minutes. You can test to see if your pan is hot by running your hand under water and flicking the water into the pan, if it sizzles back at you it’s ready!

Pan sear chicken on medium heat for 5-6 minutes on one side. Flip and sear on the other side for 5-6 minutes until both sides are browned. Once chicken is browned on both sides, remove from the pan and set aside on a plate.

Add onions, garlic and rosemary to the pan and sauté for 2-3 minutes or until translucent and slightly browned. (You may need to add a little bit more oil) Scrape the brown bits off the bottom of the pan as you stir, this will add great flavor!

When the onions are translucent, stir in peppers and cook for one minute.

Add chicken stock and lemon juice to the pan. Bring to a simmer and add cooked chicken back to the pan and flip on both sides so it's covered in the sauce. Put the lid on the pan and adjust temperature to medium low, simmer for 20 minutes.

(This will seem like extra work, but it’s worth it!!) Remove chicken from the pan and place on your dinner plate or in a serving dish. Turn the sauce on highf or 2-3 minutes, stirring constantly- this helps it thicken slightly.

Pour the thickened sauce over the top of your chicken and enjoy!

This recipe is served well with steamed green beans and roasted potatoes.

Nutrition

Serving Size

4.5 oz cooked chicken +

Calories

308 kcal

Total Fat

15 g

Saturated Fat

2 g

Unsaturated Fat

11 g

Trans Fat

0.02 g

Cholesterol

109 mg

Sodium

363 mg

Total Carbohydrate

5 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

36 g