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Chicken Pepperoncini

SUBMITTED BY: GECCOFOXX PHOTO BY: POLARBEE

"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!"

RECIPE RATING:

Read Reviews (11)

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 eggs, beaten
1 cup Italian seasoned dry bread crumbs
1/2 cup Parmesan cheese
ground black pepper to taste
1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
1/4 cup olive oil
1 pound fresh mushrooms, sliced
1 large onion, chopped
1/2 cup white wine
1/2 cup pepperoncini, or amount desired

What to Drink?
	Sauvignon Blanc

DIRECTIONS

Place the eggs in a shallow dish. Stir the bread crumbs, Parmesan cheese, and pepper together in a second shallow dish. Dip the chicken cubes first into the eggs, then coat evenly with the bread crumbs.
Heat about half of the oil in a large skillet over medium heat. Stir in the chicken, and cook until browned on all sides, about 10 minutes. Remove the chicken and drain on a paper towel-covered plate. Add more oil to the skillet if needed. Stir in the mushrooms, onion, and wine. Cook and stir until the mushrooms are tender and have cooked down. This may take a good 15 minutes.
Return the chicken to the skillet and stir into the mushroom mixture. Use scissors to cut the pepperoncini into slices over the skillet to retain the pepper juices. Discard any stems. Simmer the chicken mixture, stirring occasionally, 5 to 10 minutes more before serving.

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REVIEWS

Reviewed on feb. 16, 2006 by POLARBEE

This was so yummy! I served it with bow tie pasta and Asiago cheese - next time I think I... MORE

Reviewed on nov. 13, 2006 by gmspoer

I loved this recipe! I used 5 medium sized pepperoncinis and it was just the right spice! ... MORE

Reviewed on oct. 29, 2007 by Steph Barber

Yummy!! I followed someone else's suggestion and served this over bow tie pasta (added... MORE

Reviewed on oct. 30, 2007 by Amberkist

I was confused as where to put the wine, I just let it simmer with wine much longer than... MORE

Reviewed on sep. 21, 2007 by maria1212345

this recipe was fantastic. I made it just as the directions said, and it came out wonderful. ... MORE

Reviewed on dec. 13, 2006 by johnson

This was an AWESOME recipe. it eats like a stew, so I loved it over white rice. The family... MORE

Reviewed on jan. 14, 2009 by Linda Grein

This recipe was very VERY good tasting for us and I thank you for letting me see it. MORE

Reviewed on apr. 16, 2008 by houstongal

it was decent. My husband usually raves about my cooking but this one didn't go over so well.... MORE

Reviewed on mar. 19, 2008 by Meg

I LOVED this recipe as did my fiance! The one thing we did do is we left out the wine and it... MORE

Reviewed on dec. 4, 2007 by bryankimjade

it doesn't say when to put the wine in. I assume when the recipe says cook the mushrooms... MORE

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