Chicken Murphy II


"So this is my favorite Italian dish. I would take this any time over anything with red sauce. I could get this whenever I wanted when I lived in NJ, but now that I'm in PA, it's not so easy. So this is what I came up with as a replacement. I'm not sure how authentic it is, but it's good!"


45 m servings 1200 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1200 kcal
  • 60%
  • Fat:
  • 50.6 g
  • 78%
  • Carbs:
  • 104.5g
  • 34%
  • Protein:
  • 61.3 g
  • 123%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 1138 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

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  1. Mix together the flour, salt and pepper in a medium bowl. Dredge the cubed chicken breast in the flour to coat. Heat olive oil in a large skillet over medium-high heat. Fry the chicken cubes until browned on the outside. Remove chicken, and set aside.
  2. In a separate pan, or indoor grill, fry the Italian sausage links until cooked through. Cut into 1/4 inch slices.
  3. Place potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Drain and set aside.
  4. Heat the skillet from cooking the chicken over medium heat. Add more oil if necessary. Saute onion and bell pepper until soft. Stir in garlic, and cook for about 1 minute. Pour in the whole jar of jalapenos, and the wine. Scrape any bits of food from the bottom of the pan, and bring to a simmer. Return the chicken to the pan, and add the sliced sausage and potatoes. Simmer for 5 minutes.
  5. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until tender. Drain.
  6. Mix cornstarch with a small amount of water, and stir into the skillet with the sauce. Cook over medium heat, stirring occasionally, until thick enough to coat the pasta. Serve sauce over pasta with freshly grated Parmesan cheese.
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  1. 16 Ratings


Fyi as a fellow NJ resident That loves her Chicken Murphy its sliced cherry peppers thats needed not jalapeno . About 1 cup for serving 6-8 people

Yes, this is my recipe, but I just wanted to say/change one thing. I'm not sure if I submitted it this way, or if it was changed, but I don't use green pepper in this dish. I always use a red/...

My whole family loved this recipe! One problem...the recipe calls for a 12 oz. jar of jalapeno peppers. Talk about a 3-alarm fire!! Wayyyy too much peppers...a 1/4 of a jar will do just fine....

I LOVED this dish!! I made a few changes (no peppers or jalapenos, used tomatoes instead, and added some italian seasoning, skipped the cornstarch part because my sauce was thick enough already)...

My boyfriend made this dish for me and it was very good. He follwed the recipe as written and I believe we will make this again. Thanks!

Although I changed the recipe a bit, the recipe was loved by all family members! I omitted the jalapenos, green peppers and used sundried tomato sausage in place of the hot Italian. Wow! Easy ...

I just finished making this dish and I have to say that I am disapointed. It lacked so much flavor I had to totally doctor it up with salt,pepper, garlic & onion powder along w/paprika. I also...

I had leftover roast chicken and BBQ'd Italian sausage so I decided to use this recipe. I sauteed the onion and garlic like the recipes says then I added 2 garden fresh tomatoes, the white wine...

Holy smoke! WAAAAAAY to much jalapenos, on top of hot sausage. I only added 6 oz jalapenos and it just about killed me. And I LIKE spicy food. Other than that, it was so-so. Don't think I'l...