Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, skillet chicken with chopped garlic, peppers and scallions. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Skillet Chicken with Chopped Garlic, Peppers and Scallions is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Skillet Chicken with Chopped Garlic, Peppers and Scallions is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook skillet chicken with chopped garlic, peppers and scallions using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Skillet Chicken with Chopped Garlic, Peppers and Scallions:

1. Get 1 package boneless skinless chicken thighs
2. Get 1 package boneless/skinless chicken breast
3. Prepare Flour for dusting chicken
4. Get 3 garlic cloves chopped
5. Prepare 1 large bell pepper (of your choice) cleaned, seeds/stem removed, cut in half lengthwise and sliced
6. Make ready 3-4 scallions cleaned & sliced into 1/8 inch pieces
7. Make ready 3-4 Tbs EVOO (extra virgin olive oil)
8. Prepare 1-2 Tbs garlic powder
9. Take 1/2 Tbs black pepper
10. Make ready 1 tsp sea salt
11. Make ready White wine for deglazing (if necessary)

Instructions to make Skillet Chicken with Chopped Garlic, Peppers and Scallions:

1. Lay parchment paper over a flat surface (about 18 inches long). - - Place chicken on parchment paper, using ½ garlic powder, black pepper & sea salt. Evenly distribute over chicken followed by a light dusting of the flour. Turn chicken over and repeat.
2. Evenly coat the sauté pan with the extra virgin olive oil over a low to medium flame to slowly heat the oil. Once heated (be careful not to burn the oil), add ½ of the scallions & peppers followed by the chicken pieces to the pan. Allow the chicken to cook for 8 – 10 minutes slightly covered, gently moving the chicken as needed. Add a little extra oil if the pan becomes dry add in slowly to avoid oil spatter.
3. Then turn the chicken over and continue cooking slightly covered for another 8-10 minutes, adding in the remaining scallions and peppers. - - When the bottom of the pan becomes browned use a little white wine to deglaze the bottom of the pan – scraping the brown bits with a wooden spoon.
4. The chicken should have a nice browned look, the internal temperature should be 180 degrees, use a meat thermometer. - - NOTE: should you choose to use chicken on the bone a longer cooking time will be needed.
5. Serve over pasta, with salad, veggies, farro or corn on the cob.

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