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Composition Skillet Chicken with Chopped Garlic, Peppers and Scallions:
- Make ready 1 package of boneless skinless chicken thighs
- Get 1 package of boneless/skinless chicken breast
- Prepare of Flour for dusting chicken
- Provide 3 for garlic cloves chopped
- Require 1 - large bell pepper (of your choice) cleaned, seeds/stem removed, cut in half lengthwise and sliced
- Get 3-4 - scallions cleaned & sliced into 1/8 inch pieces
- Give 3-4 Tbs EVOO (extra virgin olive oil)
- Provide 1-2 Tbs - garlic powder
- Prepare 1/2 Tbs for black pepper
- Need 1 tsp - sea salt
- Get of White wine for deglazing (if necessary)
Skillet Chicken with Chopped Garlic, Peppers and Scallions start cooking:
- Lay parchment paper over a flat surface (about 18 inches long). - - Place chicken on parchment paper, using ½ garlic powder, black pepper & sea salt. Evenly distribute over chicken followed by a light dusting of the flour. Turn chicken over and repeat.
- Evenly coat the sauté pan with the extra virgin olive oil over a low to medium flame to slowly heat the oil. Once heated (be careful not to burn the oil), add ½ of the scallions & peppers followed by the chicken pieces to the pan. Allow the chicken to cook for 8 – 10 minutes slightly covered, gently moving the chicken as needed. Add a little extra oil if the pan becomes dry add in slowly to avoid oil spatter.
- Then turn the chicken over and continue cooking slightly covered for another 8-10 minutes, adding in the remaining scallions and peppers. - - When the bottom of the pan becomes browned use a little white wine to deglaze the bottom of the pan – scraping the brown bits with a wooden spoon.
- The chicken should have a nice browned look, the internal temperature should be 180 degrees, use a meat thermometer. - - NOTE: should you choose to use chicken on the bone a longer cooking time will be needed.
- Serve over pasta, with salad, veggies, farro or corn on the cob.
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