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Chicken Murphy II

Chicken Murphy II

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
KEEPERROX

KEEPERROX

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 1200 kcal
  • 60%
  • Fat:
  • 50.6 g
  • 78%
  • Carbs:
  • 104.5g
  • 34%
  • Protein:
  • 61.3 g
  • 123%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 1235 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  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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Reviews

JEZZI16
21

JEZZI16

9/13/2005

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

KEEPERROX
13

KEEPERROX

1/2/2005

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/yellow/orange pepper, because it needs the sweetness to balance out the hotness from the sausage and jalapenos. Plus green peppers make me burp! Also, the way this is written, you should be able to get 6-8 servings out of this easily. Enjoy!!!

tonisor
10

tonisor

8/9/2005

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. Also, I used turkey sausage to cut the fat. Enjoy!

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