Chicken Pepperoncini

Method3 steps · about 45 min

1. 1

   Step 1: Place the eggs (2) in a shallow dish. Stir the bread crumbs, Parmesan cheese (½ cup), and pepper together in a second shallow dish. Dip the chicken cubes first into the eggs, then coat evenly with the bread crumbs.

   Uses 2 eggs, beaten · 1 cup Italian seasoned dry bread crumbs · ½ cup Parmesan cheese · ground black pepper to taste · 1 ½ pounds skinless, boneless chicken breast halves - cut into cubes

2. 2

   Step 2: 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 (1 pound), onion (1 large), and wine. Cook and stir until the mushrooms are tender and have cooked down. This may take a good 15 minutes.

   Uses Use about half of the 1/4 cup olive oil (2 tablespoons), then more from the remainder if needed · Egg-dipped and Parmesan-crumb-coated chicken cubes · 1 pound fresh mushrooms, sliced · 1 large onion, chopped · ½ cup white wine

3. 3

   Step 3: Return the chicken to the skillet and stir into the mushroom mixture. Use scissors to cut the pepperoncini (½ cup) 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.

   Simmer chicken mixture · 10 minUses Browned breaded chicken cubes · Cooked mushroom, onion and wine mixture · ½ cup pepperoncini, or amount desired