The Best Chicken Dish You've Never Heard Of...

Chicken Pizzaiola isn't as well known as the steak version, but let me tell you, it's amazing! The dish consists of well seasoned, pan-seared chicken, mushrooms, peppers, and garlic all in a delicious oregano heavy plum tomato sauce. The pizzaiola sauce resembles the type of sauce you would find on a New York style Grandma pizza. I hope you enjoy this Italian-American chicken recipe!

WATCH THE STEAK PIZZAIOLA VIDEO!
https://youtu.be/8jP-X1WZ12c

WATCH MORE CHICKEN BREAST RECIPES!
Chicken with Capers and Cherry Tomatoes https://youtu.be/7rsjha-bKIU
Chicken Valdostana https://youtu.be/PbQ8qAlF2Hk
Chicken Saltimbocca https://youtu.be/Ue62i5wsLos
Chicken Sorrentino https://youtu.be/iO8wFajb_kM
Creamy Garlic Mushroom Chicken https://youtu.be/xN01cH6051Q
Chicken Francese https://youtu.be/Zt2LKvhHzyY

CHICKEN PIZZAIOLA
INGREDIENTS
2 pounds chicken breasts - pounded ¼” thick and cut into roughly 5” long pieces
1 (28) ounce can San Marzano plum tomatoes - hand crushed or blender pulsed
3 ounces tomato paste
½ cup dry white wine - optional
Flour - for dredging
1 pound mushrooms (baby Bella, white button, etc…) - sliced
2 large red bell peppers - sliced
6 cloves garlic - sliced
1 ½ teaspoon dry oregano - plus more to taste
¼ cup fresh basil - torn to finish
Salt and pepper to taste
¼ cup plus olive oil
Parmesan or Pecorino Romano cheese for serving

INSTRUCTIONS
1. Pound out the chicken (or use store-bought thin sliced cutlets), cut into 5” pieces, and season with salt and pepper on both sides. Dredge the chicken in flour and shake off excess.
2. Heat a large pan to medium heat and sear the chicken on both sides in 1-2 tablespoons of olive oil until golden brown and cooked through (about 2 minutes per side). Work in batches. Use more olive oil as required. Set all the cooked chicken aside and tent with foil to keep warm.
3. To the same pan add a couple more tablespoons of olive oil if dry. Add in the mushrooms and cook until they release their water and brown (about 5-7 minutes). Place the mushrooms in a plate and add the peppers to the pan. Cook them until soft (about 5-7 minutes), then add in the garlic and cook for a few minutes more until the garlic turns lightly golden. If using the wine, add it in and cook the alcohol out for a few minutes. With a wooden spoon scrape any brown bits off the bottom of the pan.
4. Add in the tomato paste and cook for 5 minutes with the peppers and garlic stirring frequently. Add in the plum tomatoes, oregano, and mushrooms, and bring the sauce to a simmer. If the sauce is too thick add a bit of water (4-6 ounces or so) and stir together.
5. Taste test the sauce and adjust salt, pepper, and oregano to taste. When satisfied with the taste return the chicken to the pan and cook for about 5 more minutes to warm it through.
6. Turn off the heat and add in the basil and a hefty drizzle of high quality extra virgin olive oil. Serve with crusty Italian bread to mop up the sauce. Enjoy!

SERVE WITH:
Garlic and Oil Broccoli https://youtu.be/KNTR0fnO-_Y
Garlic Sauteed Broccoli Rabe https://youtu.be/p0N81NNy5rQ

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Видео The Best Chicken Dish You've Never Heard Of... канала Sip and Feast