“Scarpariello” means shoemaker style. This American-Italian dish is homey and full of flavor. If you want Italian, but maybe not in the mood for tomato sauce, this is a good dish and fairly easy to make. This Chicken Scarpariello recipe reminds me of a home cooked meal, but with great flavor. If you haven’t tried Italian dishes that don’t contain tomato sauce or alfredo sauce you definitely should branch out and give this one a go. I think you will like it. 🙂
Ingredients
- 1 lb boneless chicken (original recipe said to use thighs, I used breasts)
- 2 tbsp olive oil
- salt & pepper
- 3 tbsp all-purpose flour
- 8 oz sweet Italian sausage, ground (I omitted this.)
- 1 sweet onion, sliced
- 2 bell peppers, sliced (I used red and green.)
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 1/2 cups low sodium chicken broth
- 2 tbsp lemon juice
- 2 tbsp unsalted butter
- 4 cherry peppers (I used pickled cherry peppers and squished out the seeds before adding.)
Instructions
- In skillet over medium high heat add olive oil.
- Salt and pepper chicken and sprinkle with flour on all sides.
- Once oil is hot, sear chicken on both sides and cooked through, approximately 5 minutes on each side. Remove from pan.
- Add sausage to pan and brown. Remove from pan.
- Add onions and bell peppers to pan and sauté about 5 minutes, or until just starting to soften. Add garlic, cherry peppers and oregano. Cook about 1 minute until garlic is fragrant.
- Add broth and cook on high heat until reduced by half. Be sure to scrap up all the yummy bits on the bottom while cooking.
- Add lemon juice and butter and stir until blended.
- Add sausage and chicken back to the pan and cook for 2-3 more minutes.
- Serve with noodles, rice, orzo, sides and/or crusty fresh bread.
- Enjoy!
