Pan Fried Chicken with Peperonata Sauce

By: Chef Dan of Nonna's Gourmet Foods

This recipe brings back many memories of my grandparents garden. Their city backyard wasnâ€™t very big, and 95% of it was a garden. In the summer it would turn out many varieties of tomatoes, vegetables, lettuce/greens, herbs, and about 50 different types of pepper plants. It was incredible. They were incredible. I love peppers of all types, from sweet to hot. Pickled, stewed, stuffed or raw. This sauce is one of my favorites. Here we are serving it with chicken, but it also goes well with fish, pork, steak, shellfish and veal. Either way it will satisfy your taste buds.

Notes

If you like this chicken breast recipe, be sure to check out our full collection of 27 Tempting Chicken Breast Recipes

Ingredients

1/4 cup olive oil
1 tablespoon garlic, chopped
1/4 cup red onion, sliced thin
1 medium red bell pepper, seeded and sliced
1 medium green bell pepper, seeded and sliced
1/2 cup cherry peppers, seeded and chopped
1/2 cup peppercini pepper rings
1/4 cup white wine
1 16 ounce jar Nonna's Gourmet Foods Marinara Sauce
1/4 cup fresh Italian parsley, chopped (optional)
1 cup all-purpose flour
4 6 ounce chicken breasts, trimmed skinned and cut into strips
Kosher salt and cracked black pepper

Instructions

Prep all ingredients and set aside.
Heat a saute pan on low-medium heat for approximately 3-4 minutes. While they are heating place the flour in a 9×13 baking dish. Season it with the salt and pepper. Take the chicken and put it in the flour. Toss around lightly until well coated. Set aside.
In one saute pan add 1/2 of the olive oil, red onion and garlic. Saute for 2-3 minutes, making sure to stir well so the garlic does not burn. Add the red, green,cherry and peppercini peppers. Saute for 2 minutes then add the white wine. Stirring the bottom to get all of the flavors blended together. Cook for 2-3 minutes.
Add the Nonna’s Gourmet Foods Marinara Sauce and stir to blend. Turn to simmer and let cook for 5 minutes.
While this is cooking heat another saute pan on medium heat. Add the rest of the olive oil. Take the chicken out of the flour and shake slightly to remove any excess flour. Place in the saute pan and saute on one side for 3-4 minutes. Then turn and cook on the other side for 3 minutes. Remove from the saute pan and add to the pepper sauce. Let simmer for another 2-3 minutes. turn off heat and stir to blend. Season with salt and pepper if needed. If you have the fresh chopped Italian parsley you can add it now at the end.
Take your plates and evenly portion the chicken and 4 pepper sauce. I like to serve it with parmesan polenta.