Chicken Assaggio Recipe
Boneless Julienne Chicken Pan Fried in Light Olive Oil, Garlic, Spicy Pepperoncini, Roasted Red Peppers, Capers, Black Olives, Mushrooms, and White Wine Butter Sauce.
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Ingredients
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Protein
Vegetables
Condiments
Liquids
Seasoning
Method
Preparation
- 1
Prepare the Chicken
Slice the boneless chicken breasts into julienne strips, approximately 1 inch in width.
Cooking
- 2
Sauté Chicken
In a large skillet, heat 2 tablespoons of light olive oil over medium-high heat. Add the julienne chicken strips and season with salt and black pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
- 3
Add Garlic and Vegetables
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Then add the sliced pepperoncini, roasted red peppers, and mushrooms. Cook for another 3-4 minutes, stirring occasionally.
- 4
Incorporate Capers and Olives
Stir in the capers and black olives, mixing well to combine all ingredients. Cook for an additional 2 minutes.
- 5
Deglaze with White Wine
Pour in the white wine, scraping up any brown bits from the bottom of the skillet. Allow the mixture to simmer for about 3-5 minutes until the wine reduces slightly.
- 6
Finish with Butter
Reduce the heat to low and stir in the unsalted butter, mixing until it melts and creates a smooth sauce. Taste and adjust seasoning if necessary.
Serving
- 7
Plate and Serve
Serve the Chicken Assaggio hot, drizzled with the white wine butter sauce. Enjoy with your choice of side dishes.