If you like hot peppers, this simple Chicken Paisano recipe is for you. It combines boneless chicken with fresh vegetables. Serve it with a side of pasta. This time I chose to serve it with cheese ravioli but rigatoni works well too. This recipe is so easy. The only sauce is the natural juices from the pan.

Chicken Paisano

olive oil
1/4 teaspoon red pepper flakes
1/2 medium onion, chopped
splash of white wine
organic, boneless, skinless chicken breast cut into medallions
flour for dusting
1 pint Cremini mushrooms, sliced (white buttons work well too)
1 large tomato, chopped
salt, pepper, and your favorite Italian herb blend
2 cherry peppers, chopped, seeds removed
(I use jarred peppers and rinse them to remove the vinegar)

Pour some olive oil into a large, deep frying pan. Sprinkle in some red pepper flakes to infuse the oil as it warms. Add the onion and cook until it starts to turn translucent. Add a splash of white wine and continue to cook the onions while the alcohol burns off.

One piece at a time, tap both sides of the chicken pieces in flour and put directly into the frying pan. The flour helps to thicken the sauce. Cook until the chicken starts to turn white on the bottom, and then flip over the pieces.

Add the mushrooms and tomatoes. Cover and cook for a few minutes. The mushrooms will release their water and the tomatoes will start to break down forming a sauce.

Add salt, pepper, and dried Italian herbs to taste. Stir. Add the cherry peppers and simmer for another 5 minutes while covered. Add some pasta water if you need more liquid.

Serve Chicken Paisano with a side of pasta or ravioli. Use the natural juices from the chicken dish to coat the pasta.

You can find this and other delicious Mediterranean recipes in my cookbook, The Big Book of Mediterranean Diet Cooking.