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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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DH loves this since it has intense flavor but not too hot for children. I adapted this recipe from the At Home with Family & friends cookbook from Cornerstone Television. Woody's restaurant in Pittsburgh, PA managed by the Antonelli brothers, make this recipe. Great served with crusty bread, rice, and a salad. Ingredients:
4 tablespoons olive oil |
1 1/2 lbs chicken breasts, cut into 1 inch pieces |
3 red bell peppers, sliced |
8 -10 fresh mushrooms, sliced |
4 cloves garlic, minced |
2 cups beef stock |
1 cup apple juice |
1/2 cup crushed tomatoes or 1/2 cup tomato sauce |
2 -3 banana peppers, cut into rings |
3 tablespoons fresh parsley or 3 teaspoons dried parsley |
salt and black pepper |
Directions:
1. In large skillet, heat oil.
2. Add chicken and red pepper and saute for 5 minutes until chicken is tender.
3. Add mushrooms and saute for 3 additional minutes.
4. Add garlic, beef stock and cook for 3-5 minutes.
5. Add apple juice, tomatoes, banana peppers, and parsley.
6. Salt/pepper to taste.
7. Simmer low and uncovered until juices reduce and thicken.
8. You may also thicken the liquid with cornstarch or arrowroot powder.
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