How To Cooking Recipe Skillet Chicken with Chopped Garlic Peppers and Scallions Delicious Nutritious

Fast cuisine ultimate Skillet Chicken with Chopped Garlic, Peppers and Scallions easy, yummy, practical.

11 ingredients, 5 steps, cooking Skillet Chicken with Chopped Garlic, Peppers and Scallions

How are you mother, at this time you can cook recipe Skillet Chicken with Chopped Garlic, Peppers and Scallions with 11 ingredients and 5 steps. Below this is how to prepare, please observe carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 5 stages of easy cooking Skillet Chicken with Chopped Garlic, Peppers and Scallions.

Ingredients all Skillet Chicken with Chopped Garlic, Peppers and Scallions

1. Prepare 1 package : boneless skinless chicken thighs.
2. It’s 1 package : boneless/skinless chicken breast.
3. It’s : Flour for dusting chicken.
4. It’s 3 : garlic cloves chopped.
5. It’s 1 : large bell pepper (of your choice) cleaned, seeds/stem removed, cut in half lengthwise and sliced.
6. Prepare 3-4 : scallions cleaned & sliced into 1/8 inch pieces.
7. You need 3-4 Tbs : EVOO (extra virgin olive oil).
8. You need 1-2 Tbs : garlic powder.
9. Prepare 1/2 Tbs : black pepper.
10. It’s 1 tsp : sea salt.
11. It’s : White wine for deglazing (if necessary).

If all composition Skillet Chicken with Chopped Garlic, Peppers and Scallions it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Process Cooking Skillet Chicken with Chopped Garlic, Peppers and Scallions

1. 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 the flour. Turn chicken over and repeat.

1. 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.
   
2. 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.

1. 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.

1. Serve over pasta, with salad, veggies, farro or corn on the cob.
   
2. Finish and Enjoy.

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