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My review
Chicken Pepperoncini
GECCOFOXX
"When I was a kid, my mom used to make this as my birthday dinner. Now, I make it every chance I get. It's a fantastic dish that is one of my family's favorites. If you like things spicy, add an extra pepperoncini or two. If not, use a little less. Try it, You'll love it!"
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Ingredients
1 h servings 599 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Place the eggs in a shallow dish. Stir the bread crumbs, Parmesan cheese, and pepper together in a second shallow dish. Dip the chicken cubes first into the eggs, then coat evenly with the bread crumbs.
- Heat about half of the oil in a large skillet over medium heat. Stir in the chicken, and cook until browned on all sides, about 10 minutes. Remove the chicken and drain on a paper towel-covered plate. Add more oil to the skillet if needed. Stir in the mushrooms, onion, and wine. Cook and stir until the mushrooms are tender and have cooked down. This may take a good 15 minutes.
- Return the chicken to the skillet and stir into the mushroom mixture. Use scissors to cut the pepperoncini into slices over the skillet to retain the pepper juices. Discard any stems. Simmer the chicken mixture, stirring occasionally, 5 to 10 minutes more before serving.
Nutrition Facts
Per Serving: 599 calories; 26.4 g fat; 30.8 g carbohydrates; 53.6 g protein; 206 mg cholesterol; 1406 mg sodium. Full nutrition
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Reviews
Read all reviews 1727 Ratings
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Most helpful positive review
2/16/2006
This was so yummy! I served it with bow tie pasta and Asiago cheese - next time I think I might add some chicken broth to give it more of a sauce at the end. Thanks for the recipe!
Most helpful critical review
4/15/2008
it was decent. My husband usually raves about my cooking but this one didn't go over so well. I was expecting bursts of flavor but it seemed quite bland to me. Thank you for the recipe but un...
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2/16/2006
This was so yummy! I served it with bow tie pasta and Asiago cheese - next time I think I might add some chicken broth to give it more of a sauce at the end. Thanks for the recipe!
11/13/2006
I loved this recipe! I used 5 medium sized pepperoncinis and it was just the right spice! It's a keeper!
12/30/2009
This recipe was delicious tasting. I served over rice. Seemed like it needed to have more juice at the end. Next time I make it my thought is to add chickent broth with the wine.
10/29/2007
Yummy!! I followed someone else's suggestion and served this over bow tie pasta (added butter, garlic salt and Asiago cheese to the pasta). I also added 2 minced garlic cloves to the onions wh...
10/30/2007
I was confused as where to put the wine, I just let it simmer with wine much longer than suggested. After you sauteed the vegetables and added the chicken, pour about 1/4 c. of pepperoncini jui...
1/25/2010
I thought this recipe was good, but it's a little stinky--be sure to have doors or windows open.
9/21/2007
this recipe was fantastic. I made it just as the directions said, and it came out wonderful. My family ate the entire pot! I will definately be making this one again.
12/13/2006
This was an AWESOME recipe. it eats like a stew, so I loved it over white rice. The family Loved it. I added a few extra pepperoncini peppers because I like it spicey, but not too much. will...
1/13/2009
This recipe was very VERY good tasting for us and I thank you for letting me see it.