Chicken Scarpariello Rachael Ray Recipes

CHICKEN SCARPARIELLO - RACHAEL RAY

Chicken Scarpariello - Rachael Ray image

Another winner by Rachael Ray! Serve with Orzo with Parsley and Lemon Zest. The only thing I do differently is thicken the sauce slightly.

Provided by kitchenslave03

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 teaspoon poultry seasoning
2 tablespoons olive oil
2 red bell peppers, cut in 1-inch pieces
3 hot cherry peppers, drained and chopped
4 garlic cloves, chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup Italian parsley, chopped
2 tablespoons hot pepper juice, from jar

Steps:

Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
Add 1 T oil to hot pan. Set chicken in pan, and do not turn for 2-3 minute Brown 3 minutes on each side, then remove.
Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute Stir pepper juice into pan.
Serve over orzo.

BOURBON-ORANGE CHICKEN - RACHAEL RAY

Bourbon-Orange Chicken - Rachael Ray image

Make and share this Bourbon-Orange Chicken - Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 tablespoons butter, cut into small pieces
1 lb boneless skinless chicken breast
salt
fresh ground black pepper
1 (6 ounce) can frozen orange juice concentrate
1/4 cup whole smoked almonds, chopped
3 tablespoons Bourbon
1 baguette or 3 french dinner rolls
2 tablespoons orange marmalade
2 tablespoons butter
2 teaspoons hot sauce

Steps:

To make the chicken: preheat a nonstick skillet over med-high heat; add in oil and butter.
When the butter has melted and is hot, add in the chicken.
Season with salt and pepper; brown for 3-4 minutes on each side.
Decrease heat to medium low; add in juice concentrate and spoon over chicken as it melts down.
Simmer 5 minutes; transfer chicken to dinner plates, leaving most of the sauce in the pan; top chicken with almonds.
Increase heat on the sauce and add in bourbon; cook sauce until it is slightly browned, 2-3 minutes; spoon over chicken and serve.
To make the butter: place bread in a warm oven or toaster oven to crisp the crust.
In a small bowl, microwave the marmalade and butter 15 seconds on HIGH.
Add in hot sauce and stir; spread or brush the sweet-hot butter on the crusty hot bread and serve alongside the chicken.

Nutrition Facts : Calories 759, Fat 24.4, SaturatedFat 9.2, Cholesterol 96.4, Sodium 915.7, Carbohydrate 87.5, Fiber 4.9, Sugar 26.6, Protein 39.5

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