Chicken Piperade Recipe

Name: Chicken Piperade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons sherry vinegar; About 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1-inch strips; 1 tablespoon vegetable oil; 1 tablespoon unsalted butter; Kosher salt and freshly ground black pepper; 1 medium onion, thinly sliced; 1 1/2 red bell peppers, stemmed, seeded, and cut into very thin strips; 3 garlic cloves, thinly sliced; 1/4 teaspoon cayenne pepper; 8 cherry or grape tomatoes, stemmed and cut in half; 3 ounces smoked ham or Canadian bacon, thinly sliced or julienned; 5 ounces watercress, leaves and 1 inch of stems washed and dried well, roughly chopped (about 1/2 cup)

Servings: persons

4 tablespoons sherry vinegar
About 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1-inch strips
1 tablespoon vegetable oil
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced
1 1/2 red bell peppers, stemmed, seeded, and cut into very thin strips
3 garlic cloves, thinly sliced
1/4 teaspoon cayenne pepper
8 cherry or grape tomatoes, stemmed and cut in half
3 ounces smoked ham or Canadian bacon, thinly sliced or julienned
5 ounces watercress, leaves and 1 inch of stems washed and dried well, roughly chopped (about 1/2 cup)

1
Put 2 tablespoons of the sherry vinegar on a rimmed plate.
2
Put the chicken on top of the vinegar, turning it to coat, and allow the chicken to marinate for about 15 minutes at room temperature.
3
Heat the oil and butter in a large saute pan over medium-high heat until very hot.
4
Pat the chicken dry and season it well with salt and pepper.
5
Brown the chicken well on both sides.
6
Remove the chicken from the pan and reserve it on a rimmed plate.
7
Add the onion to the pan and lower the heat to medium-low.
8
Allow the onion to cook slowly for about 10 minutes, stirring occasionally.
9
Add the red bell peppers, garlic, and cayenne.
10
Cover the pan and lower the heat to low.
11
Cook until the peppers are very tender, another 15 to 20 minutes.
12
Add the chicken pieces, tomatoes, ham, and remaining sherry vinegar to the pan.
13
Cover the pan and continue to cook until the chicken is cooked through, another 5 to 7 minutes.
14
There should be a very flavorful juice in the pan.
15
Add the chopped watercress to the pan and let it melt into the sauce.
16
Give everything a stir and serve the chicken with the sauce.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons sherry vinegar, About 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1-inch strips, 1 tablespoon vegetable oil, 1 tablespoon unsalted butter, and more.

Yes, Chicken Piperade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Piperade

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