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Chicken Murphy

Chicken Murphy

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
HEATHER M.

HEATHER M.

Everyone I have prepared this for absolutely loves it! A lovely mix of diced chicken breast, sweet or hot Italian sausage, potatoes, and sliced hot cherry peppers combined with a white wine sauce, then served over a bed of angel hair pasta. The longer its cooked with the hot cherry peppers, the spicier it gets!

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 675 kcal
  • 34%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 85.8g
  • 28%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 788 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.
  2. In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken.
  3. Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture.
  4. In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
  5. Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.
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Reviews

MAGGIE MCGUIRE
26

MAGGIE MCGUIRE

12/31/2003

I tried this tonight for dinner. My family had mixed reviews. I was skeptical about the "sauce", but it turned out pretty tasty.The sauce thickened enough to serve over pasta, but since we're not big pasta fans, I wanted to serve it without. For this reason I thickened it up some more with cornstarch. I also added peas for extra color and flavor. It was very delicious. I believe I may make it again, but perhaps I'll use chicken broth in place of the water, a dash more white wine, some white pepper and some garlic powder.I think the potatoes add enough starch without the need for the pasta. Thanks for sharing Heather.

Aspiring Chef Rita
17

Aspiring Chef Rita

5/31/2004

I say thanks to submitter Heather and reviewer Maggie McGuire! If it's a rainout for your BBQ here is a great way to use your chicken and sausage! I was in total agreement with Maggie about not using pasta with this dish since we were using potatoes. I followed Maggie's ideas exactly, using chicken broth instead of water, adding peas and thickening it at the end with cornstarch and water. It was great and would be good for an informal gathering. Easy to make. Serve with a salad and French or Italian bread to mop up the thickened sauce! P.S. Watch the onions - they cooked much faster than the sausage and I had to take them out earlier before they burned and left a burned taste in the dish.

KEEPERROX
14

KEEPERROX

9/30/2004

I love chicken murphy. This was a decent recipe, but I use my own which is somewhat different. But anyway, to the reviwer that didn't like this with pasta... try it with a medium shaped pasta, not a long thin one. That's the way I've always had it. Tried it once with angel hair, because that was the only thing left in the house, and it just wasn't the same. I typically use farfalle (bowties), or rigatonni.

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