Enjoy This Recipe Courtesy of Chef Les Kincaid 

Chicken Sicilian

4 (8-ounce) boneless chicken breasts
Olive oil, for sautéing
1 cup chopped medium onion
4 cherry peppers, seeded and sliced
16 mushrooms, chopped
3 cups black oil cured olives and capers
Dash paprika
3 - 4 ounces sweet butter

Cut the chicken into pieces. Place a sauté pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers.  Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

Yield:  6 servings​


Side Dishes

​Les Kincaid's

Lifestyles