Chicken Thighs with White Wine and Cherry Peppers

Chicken Thighs with White Wine and Cherry Peppers

4 boneless, skinless chicken thighs
2 - 16 oz. jars sweet cherry peppers, torn into pieces and seeds removed
2 cups white wine
5 tablespoons unsalted butter
1/4 cup flour
4 tablespoons olive oil
Salt and pepper
Dried parsley leaves

Season chicken thighs with salt, pepper and flour.
In a large skillet, heat the olive oil. Add the chicken thighs (you may have to fry them in 2 batches). Cook for 6 or 7 minutes on each side or until no longer pink in the middle. Remove from skillet.
Add the cherry peppers to the skillet and cook for about 2 minutes. Add the white wine and scrape up any browned bits from the bottom of the skillet. Let the white wine cook down for about 2 minutes. Add the butter, 1 tablespoon at a time. Continue to cook for 2 minutes more. Add the parsley.
Serve over rice or pasta.

Footnotes - You can use a combination of hot and sweet peppers. Boneless, skinless chicken breast also work well with this dish.