A classic Italian dish remixed into an easy, delicious, and healthy recipe is the key to many people’s hearts! This dish can be made with or with out sausage and potatoes, as you will normally find in many Italian restaurants, but the flavor complexity and ease of the simple sautéed chicken works perfectly for a practical meal made at home. The best part is that the chicken is not breaded and fried! Cherry peppers bring heat and flavor without causing gastric upset. Add as many or as few as you like based on personal preference.
Servings: 4
6 chicken breasts
2 tablespoons coconut oil
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
3 tablespoons lemon juice
1/4 cup sliced cherry peppers in oil
1 tablespoon corn starch
6-8 cloves of garlic, minced
2 tablespoons fresh parsley
1 tablespoon Garlic powder
Salt and pepper to taste
- Wash and pat dry the chicken and cut it into bite sized cubes. Season with salt and pepper.
- Add the coconut oil to a pan and turn it up to medium-high heat.
- Pan fry the chicken until thoroughly cooked. Set the chicken aside for now.
- Add the olive oil to the pan. Add the garlic so it begins to cook. Once you can smell the garlic, add the red wine vinegar, lemon juice, garlic powder, and cherry peppers. Last, sprinkle in the corn starch to thicken up the sauce.
- Add the chicken back into the pan and toss together with the sauce.
- Finish with the fresh parsley.
Buon Appetito!
