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Chicken Peprone




Source of Recipe


chef2chef


List of Ingredients




1 1/2 pounds chicken breast, no skin, no bone, R-T-C
1 cup flour, all-purpose
1/2 teaspoon cinnamon
1/2 teaspoon salt and pepper
1/2 teaspoon thyme
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 cup olive oil
2 cloves garlic -- sliced thin
1/2 pound fresh green beans -- trimmed
2 each bell pepper -- julienne
1/2 pound mushrooms -- sliced
14 ounces crushed tomatoes (1 can) -- undrained
6 ounces chicken broth
2 tablespoons unsalted butter
6 ounces dry white wine
Crumbled feta cheese



Recipe



If chicken is more than 2 inches thick, cut into thin fillets. Place chicken between plastic wrap and pound with a mallet or pan until it is about 1/4 inches thick.

Combine flour, cinnamon, salt, pepper, thyme, cayenne and garlic powder in large zipper plastic bag. Place chicken in bag and shake to coat well with seasonings.
Remove chicken to plate.

Heat 2 ounces olive oil in large skillet over medium-high heat. Brown chicken on both sides, about 1 minute. Remove chicken to plate.

Add remaining olive oil to pan, along with sliced garlic. Sauté garlic until brown. Add green beans and sauté about 2 to 3 minutes.

Add sliced bell pepper and continue cooking another 2 to 3 minutes. Add mushrooms and cook 2 minutes, stirring frequently. Add tomatoes and chicken broth.

Place browned chicken on top of vegetables, cover pan and reduce heat to medium-low. Simmer about 5 minutes.

Uncover pan and increase heat to high. When vegetables begin to simmer, add butter and wine.

Cook another 3 to 4 minutes, until sauce thickens. Garnish vegetables with crumbled feta before serving over rice or pasta.