3 whole skinless, boneless chicken breasts, cut into 1-x-2-inch strips
1/4 cup flour
1/4 cup vegetable oil
2 tablespoons olive oil
3 cloves garlic, thinly sliced
2 jalapeno peppers, seeded, ribs removed, and thinly sliced
1/4 cup white wine or chicken broth
1 cup chicken broth
1/2 cup slivers Pecorino romano cheese, for garnish
Preheat the oven to 350 degrees F.
Lightly dredge the chicken in the flour.
In a large saute pan, heat the vegetable oil over medium heat. Saute the chicken pieces until lightly browned on all sides, about 8 to 10 minutes. Remove the chicken to an oven-proof pan and bake for 10 minutes, until the chicken is fully cooked.
Pour off the excess grease remaining in the saute pan, brown bits are fine, pour in the olive oil, and heat. Add the garlic and jalapenos and cook until the garlic is golden, approximately 2 minutes. Add the wine or broth and simmer for 3 minutes, scraping up the brown bits.
Return the chicken to the sauté pan and add the broth. Bring to a boil over high heat. Let the sauce boil until thickened, approximately 5 minutes.
Place the chicken with the sauce on a serving plate and garnish with the slivers of Pecorino Romano cheese.
Active Time: 20 Minutes
Total Time: 30 Minutes
Yield: 6 Servings