Serves: 4 ? | Prep ⏰: 10 min | Cook ⏰: 20-30 min
- 1 package boneless skinless chicken thighs
- 1 package boneless/skinless chicken breast
- Flour for dusting chicken
- 3 garlic cloves chopped
- 1 large bell pepper (of your choice) cleaned, seeds/stem removed, cut in half lengthwise and sliced.
- 3-4 scallions cleaned & sliced into 1/8 inch pieces
- 3-4 Tbs EVOO (extra virgin olive oil)
- 1-2 Tbs garlic powder
- ½ Tbs black pepper
- 1 tsp sea salt
- White wine for deglazing (if necessary)
Cookware: Extra large deep-sided sauté pan + parchment paper
Lay parchment paper over a flat surface (about 18 inches long).
Place chicken on parchment paper, using ½ garlic powder, black pepper & sea salt. Evenly distribute over chicken followed by a light dusting of flour. Turn chicken over and repeat.
Evenly coat the sauté pan with the extra virgin olive oil over a low to medium flame to slowly heat the oil. Once heated (be careful not to burn the oil), add ½ of the scallions & peppers followed by the chicken pieces to the pan. Allow the chicken to cook for 8 – 10 minutes slightly covered, gently moving the chicken as needed. Add a little extra oil if the pan becomes dry add in slowly to avoid oil spatter.
Then turn the chicken over and continue cooking slightly covered for another 8-10 minutes, adding in the remaining scallions and peppers.
When the bottom of the pan becomes browned use a little white wine to deglaze the bottom of the pan – scraping the brown bits with a wooden spoon.
The chicken should have a nice browned look, the internal temperature should be 180 degrees, use a meat thermometer.
NOTE: should you choose to use chicken on the bone a longer cooking time will be needed.
Serve over pasta, with salad, veggies, farro or corn on the cob.