Chicken Scarpariello Recipe

Ingredients 

• 2 Tablespoons Olive Oil
• 3 Tablespoons All-purpose flour for dusting
• 1 lb Skinless Boneless Chicken Thighs
• 8 oz Sweet Italian Sausage ground
• 1 Sweet Onion sliced
• 2 Bell Peppers sliced
• 4 Garlic Cloves minced
• 1 teaspoons Dried Oregano
• 1.5 cups Low Sodium Chicken Broth
• 2 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Unsalted Butter
• 4 Hot Sweet Cherry Peppers or other pickled peppers sliced
• Salt to taste
• Fresh Ground Pepper to taste

Instructions 

• Add olive oil to a large sauté pan over medium high heat.
• Season the chicken with salt and pepper and sprinkle with flour, toss to coat the chicken in the flour.
• When oil is hot, sear the chicken until browned on the outside and cooked through, about 5 minutes per side. Remove chicken from pan.
• Add sausage to pan and brown. When cooked through, remove from pan.
• Add onions and bell pepper to pan, saute 5 minutes, or until starting to soften. Add the garlic, hot peppers and oregano and cook for 30 seconds, until the garlic is fragrant.
• Add the chicken broth to the skillet and cook over high heat, scraping the bottom of that pan, until reduced by half, about 5 minutes.
• Add the butter and lemon juice and stir until fully blended.
• Return sausage and chicken to the pan, stir to coat everything in the sauce and cook for 2-3 more minutes before serving.