Recipe courtesy of Frank Cozza Jr. and Frank Cozza

Chicken Pisano

  • Level: Intermediate
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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. 
  2. 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). 
  3. 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.
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