- 2 large potatoes
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 boneless, skinless chicken breasts or the equivalent amount of alternative cut of boneless chicken, if desired
- 2 tablespoons olive oil
- 4 (3 to 4-ounce) Italian sausage links
- 4 ounces salted butter
- 1 small can sliced jalapenos (sizes will vary) or approximately 1 fresh jalapeno, sliced
- 1/4 teaspoon Italian seasoning or 1/4 teaspoon combined dried basil and oregano
- Freshly ground black pepper
- 2 ounces all-purpose flour
- 4 ounces dry cooking sherry
- 1 to 2 (14-ounce) cans beef stock
- Cooked egg noodles or fettuccine, as an accompaniment, optional
Wash and peel the potatoes, then quarter and slice the quarters into 1/4-inch sections, producing triangle shaped pieces. Wash and core the bell peppers, then cut them into 1 by 1-inch pieces.
Wash the chicken and pat dry. Cut the chicken into strips or leave the breast whole (add 5 minutes of cooking time to whole/large pieces of chicken).
Cut each sausage link on the bias into 4 pieces. In a nonstick 14-inch saute pan over medium-high heat add the olive oil and sausage, and brown the sausage, for about 5 minutes. Once the sausage is browned, add the chicken, and brown it on all sides, about 5 to 10 minutes. Once the chicken is browned, reduce the heat to medium and add the butter, all of the bell peppers, the jalapenos and potatoes. Sprinkle with 1/4 teaspoon Italian seasoning and 3 turns of a peppermill, or a good pinch of black pepper. Saute on medium heat for 5 minutes, stirring occasionally. Stir in the flour and cook it until the roux is light golden brown, about 1 minute. Reduce the heat to low. Carefully add the sherry, avoiding the open flame, to deglaze pan. Add 1 can of beef stock and stir to combine. Mixture will thicken, while simmering on low heat for 10 minutes; if you like thinner gravy add more beef stock until the desired thickness is formed. Season with more salt and pepper, to taste. Transfer the chicken pisano to a serving bowl and serve. This dish is delicious by itself or served over a bed of egg noodles or fettuccini.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Frank Cozza and Frank Cozza Jr., owners Mama Cozza's in Anaheim, CA
Recipe courtesy of Robin Miller
Recipe courtesy of Rachael Ray