Recipe by GECCOFOXX
"When I was a kid, my mom used to make this as my birthday dinner. Now, I make it every chance I get. It's a fantastic dish that is one of my family's favorites. If you like things spicy, add an extra pepperoncini or two. If not, use a little less. Try it, You'll love it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Italian seasoned dry bread crumbs
ground black pepper to taste
1 1/2 pounds
skinless, boneless chicken breast halves - cut into cubes
fresh mushrooms, sliced
pepperoncini, or amount desired
This was so yummy! I served it with bow tie pasta and Asiago cheese - next time I think I might add some chicken broth to give it more of a sauce at the end. Thanks for the recipe!
it was decent. My husband usually raves about my cooking but this one didn't go over so well. I was expecting bursts of flavor but it seemed quite bland to me. Thank you for the recipe but unfortunately this one didn't work for us. Maybe...I did something wrong.
I loved this recipe! I used 5 medium sized pepperoncinis and it was just the right spice! It's a keeper!
This recipe was delicious tasting. I served over rice. Seemed like it needed to have more juice at the end. Next time I make it my thought is to add chickent broth with the wine.
Yummy!! I followed someone else's suggestion and served this over bow tie pasta (added butter, garlic salt and Asiago cheese to the pasta). I also added 2 minced garlic cloves to the onions when I cooked them. Upon serving, I sprinkled more Asiago over the chicken and splashed with a bit of balsamic. This was very good and flavorful!
I thought this recipe was good, but it's a little stinky--be sure to have doors or windows open.
I was confused as where to put the wine, I just let it simmer with wine much longer than suggested. After you sauteed the vegetables and added the chicken, pour about 1/4 c. of pepperoncini juice with it as well. Cover and let it simmer for about 40 minutes with the wine and dash some garlic salt to it. Don't forget to flip the chicken now and then because it will burn. The wine just soaks up the flavors!
this recipe was fantastic. I made it just as the directions said, and it came out wonderful. My family ate the entire pot! I will definately be making this one again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 238
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A comforting Italian classic with tomatoes, fresh mushrooms, and garlic.
See how to make pan-seared chicken breasts in a chipotle and green onion gravy.
See how to make pan-seared chicken breasts with sautéed shallots.