#chicken#peperoncini#skillet#recipe#homemade Now listen it may not visually be the best thing you’ll ever eat but I promise you, it sure is one of the most delicious and you’re going to have to put all your trust in me and just make this!! I would HIGHLY suggest you double the recipe and serve it with angel hair which is a strange suggestion coming from me (not my fav pasta shape) but somehow it works so well for this I can’t handle it. All you do is season and sear some chicken breast, add in some shallots and garlic, cook that up for about 2 minutes then add in the stock and cream, simmer on medium for 5 minutes then add the parm and peperoncini and simmer another 5 minutes until the sauce thickens. Little parsley on top and I’m telling youuuuu, insane!! You just must! Ingredients below!
4- 4-6oz each chicken breast 2 Shallots 2 cloves of garlic 2 tsp of Italian seasoning 1 cup of chicken stock 1 cup of cream 1/4 cup of parm 1 cup of peperoncini Salt and pepper to taste Couple tbsp of olive oil
Let me show you how I make this skillet pepperoncini chicken that is
so delicious. If you love pickled pepperoncinis, you will love this recipe. The only suggestion
I'll make is that you double the sauce because you're going to want extra sauce to serve with
some angel hair. It's so good. You take some chicken breasts, salt and pepper both sides,
really easy. And then while that happens, just set that aside for a second while you go ahead,
slice and dice some shallots and some garlic. I'm using shallots for this, but you can also
just use like a half of a yellow onion, a half of a red onion, whatever you have.
And some garlic, set that aside. And it's time to start cooking. It goes really fast. So in a
large skillet, add a little bit of olive oil, preheat it over medium high heat. When ready,
you're going to add in your chicken breast. Now, do not flip these, do not touch them until they
are ready and golden on both sides because when using a stainless steel skillet, it will literally
not come off the skillet. Like it'll get stuck to the skillet until it is ready and it will
release itself. So allow it to get nice and brown. It takes about four minutes for this size
chicken, but you know, keep in mind if your chicken breasts are thinner or thicker, they're
going to use a little more time. Once you flip them on the second side, I go ahead and just add
in the shallots and garlic. And I let that second side sear while the shallots and garlic cook down.
It just takes a few minutes. And once it's there, you're going to come in here with your chicken
stock, your heavy cream, your Italian seasoning. And this is the suggestion I'm going to make for
you. Double the amount of chicken stock, double the amount of cream, because I'm telling you,
you're going to want to have extra sauce to serve along something like an angel hair, a mashed
potato, something starchy. It's just so delicious. A little Italian seasoning and let that reduce
until it's about halfway there, about five minutes. Then come in with some Parmesan cheese.
I had some in a container and then some I just sprinkled in along with your pepperoncinis. And
you're going to add them at this stage and then put it back on the stove top and let it simmer
for another five minutes or until the sauce reduces and thickens. And oh my gosh, it is just
so delicious. I can't even really explain it. It's like creamy and sweet and Parmigiani and spicy.
It's just like divine. Fresh parsley for the top. And that's pretty much it. It comes together in
literally 20 minutes and it's so good. Everyone will love it. And I'm telling you, you will flip
over it. Recipe in the description. Hope you make it. I hope you enjoy. I'll see you next time. Bye-bye.
