Roni'S Chicken Angela

1. 1

   In medium bowl combine egg, Romano cheese, salt and pepper, and coat chicken pieces evenly with the mixture. In a separate bowl filled with the bread crumbs, bread each piece and place them all on a platter.

2. 2

   Heat olive oil in a 12-inch skillet over medium heat, or an electric skillet at 300 degrees. Saute the chicken pieces until golden brown and crisp on outside, about 2-3 minutes, turning with tongs once or twice. Remove with tongs to platter and set aside.

3. 3

   Reduce heat in skillet slightly (about 250 if electric) and saute onion, shallots, mushrooms, and red pepper for 10 minutes, stirring occasionally. Then, add the Tuscan peppers in this way: hold each one over the skillet, slice into it with a small sharp knife, and drop it into the pan. Continue to saute the vegetables another five minutes.

4. 4

   Add the white wine, stir briefly, and then add the chicken pieces, turning to coat with the vegetables and sauce until heated through.

5. 5

   Can be served immediately, or held and reheated very nicely. Serve with noodles tossed in olive oil and parsley, or rice.

* Per serving · 4 servings · Values may vary.