Skinny Chicken Scarpariello
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| Skinny Chicken Scarpariello Skinnytaste.com Servings: 4 • Size: 1 piece chicken, 1 cup vegetables • Old Points: 6 pts • Points+: 7 pts Calories: 283 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 32 g • Sugar: 1 g Sodium: 465 mg • Cholesterol: 83 mg Ingredients: | |
| 1 1/2 tbsp | olive oil |
| 2 large | chicken breast halves, bone in, skin removed |
| kosher salt | |
| pepper to taste | |
| 1 link | cooked sweet Italian chicken sausage, sliced thinly on a bias (I used Aidells) |
| 1/2 medium head | cauliflower, cut into florets (about 4 cups) |
| 1 medium | onion, sliced thinly |
| 4 cloves | garlic, sliced thinly |
| 4 jarred hot cherry peppers, sliced plus 1 tbsp liquid (optional for extra heat) | |
| 1/3 cup | dry white wine, (I used Louis Jadot Macon Villages) |
| 1 cup | reduced sodium chicken stock |
| 1 sprig | rosemary, needles removed and roughly chopped, plus additional for garnish |
Directions:
Pre-heat oven to 375°F. Cut chicken in half to make 4 pieces, leaving the bone on.
Heat oil in a large, oven safe sauté pan with straight sides over medium-high heat. Season the chicken with salt and pepper and brown 2-3 minutes per side. Remove chicken and set aside.
Lower heat to medium and add onion, chicken sausage, cauliflower florets, garlic and cherry peppers. Sauté, stirring frequently, for 2-3 minutes until vegetables and sausage start to brown.
Add the white wine, cherry peppers and additional optional liquid. Raise heat and allow to boil for about 2 minutes before adding chicken stock. Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.
Cook for 20-25 minutes or until chicken reaches 165°F.
Remove from oven carefully, with towel or kitchen gloves, serve and enjoy!
Recipe uploaded with Shop'NCook for iPhone.
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