Claire Robinson’s Chicken and Peperoncini

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  • 1/2 cup Wondra flour
  • Kosher salt and freshly cracked black pepper
  • 1 pound organic boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 cup drained and roughly chopped Mezzetta Deli-Sliced Peperoncini, 1 cup liquid reserved


  1. Place flour in a shallow bowl and season with salt and pepper. Pat chicken dry and coat lightly with flour.
  2. Working in 2 batches, heat 1 tablespoon of oil in a skillet over moderate heat until hot but not smoking. Sauté the chicken until nice and golden, turning once, about 8 minutes total. Remove cooked chicken from pan and set aside.
  3. Add remaining oil and cook remaining chicken in the same manner. Transfer to dish with previously cooked chicken.
  4. Keeping the skillet over moderate heat add reserved pepper liquid and cook until slightly reduced.
  5. Add chicken back to the pan and toss in peppers. Transfer chicken and sauce to platter.


(Recipe courtesy of Claire Robinson, exclusively for Dixie® Savor Summer Flavor)