Gluten Free Chicken Pepperoncini Recipe

by Lisa
(Cumberland, RI usa)

Cut up to bite size pieces boneless chicken. Fry on low to medium heat in a small amount of olive oil until golden. Add 1 pad of butter,(if desired). When chicken is done remove from pan and set aside in a seperate dish.

To the same pan add a bit more olive oil, finely chopped garlic ( 1-2 cloves) about a third cup of white wine, black olives(sliced), and the desired amount of pepperoncini rings (maybe 2 fork fulls) with a bit of the juices too.


cover pan and sautee for about 3-5 minutes on low heat. Add chicken back to pan and cook another 3-4 minutes while stirring and scraping the bottom of the pan for all the extra flavor.

Sprinkle with salt (to tast )and a bit of parsley.

This is good on a plate of cappellini or penne pasta, g.f. of course (I found la veneziane to be the absolute best) or by itself.

This dish is normally made with the chicken being floured and then fried so you would normally get a bit of a sauce from it, but it is also just as good with cutting the flour out.

Careful with the amount of pepperoncini it has quite the heat with just a bit.