This recipe is inspired by one I had at a local Italian restaurant. In their recipe they used veal. When I recreated it at home, I replaced the red meat with chicken. This recipe is adaptable to meat, chicken, or even fish. I’ve made it with sword fish and also with shrimp.
When you need a quick supper, this is a great choice. It’s ready to serve in a half hour. The sauce is light and made from the natural juices of the chicken and vegetables. A few cherry peppers add a pleasant level of heat. Enjoy!
- 1/4 cup extra virgin olive oil
- 1/2 cup all-purpose flour
- 2 boneless, skinless chicken breasts cut into medallions
- 1/2 medium onion chopped
- Splash dry white wine (optional)
- 10 ounces cremini or white button mushrooms sliced
- 1-2 large tomatoes chopped
- 1 teaspoon Italian herb blend
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2-3 jarred pickled cherry peppers seeded, chopped, and rinsed
- In a large skillet, heat olive oil over medium heat.
- Put the flour in a bowl or plate. Tap each piece of chicken in the flour to dust lightly. Place each piece in the skillet. Cook for 2 minutes on each side until the pieces start to turn white.
- Add the onion and cook for about 3 minutes, until it starts to turn translucent. Add the wine, if using, and continue to cook the onion for 2 more minutes while the alcohol burns off.
- Add the mushrooms and tomatoes, cover and cook for a few minutes until the mushrooms release their water and the tomatoes start to break down and form a sauce.
- Add the dried herb blend, salt, and pepper. Stir, add the cherry peppers, and simmer for another 5 minutes, uncovered. Add some water if more liquid is needed. I usually serve this with a side of rigatoni or cheese ravioli. You can use some of the pasta cooking liquid to help form the sauce.