Chicken Pepper and Onion Saute


  • 1.5 lb Boneless Skinless Chicken Thighs
  • 1 large Red (or Vidalia) Onion
  • 1 Green Pepper
  • 1 Red Pepper Pepper
  • 1/2 cp Flour
  • 2 tsp Chef Paul Prodhomme Poultry Magic (or McCormick Grill Mates Montreal Chicken) Seasoning
  • 1 tsp Garlic Powder
  • Garlic Salt
  • 1 can College Inn Chicken Broth.
  • 1/2 cup Dry Vermouth, or Chardonnay Wine
  • Olive Oil
  • 1 tbsp Butter


  • Mix Flour, Poultry Magic Seasoning,  and Garlic Powder in a flat bottomed bowl.
  • Cut Chicken Thigh into 1 to 2 inch squares.
  • Cut Onion and Peppers into 1 inch squares.
  • Dredge Chicken pieces in Flour and Seasoning mixture. Reseve some of the Flour mixture.
  • In a large Wok or Skillet, over medium high heat, melt Butter in Olive Oil.
  • When bubbly, add half of the Chicken and saute until golden brown (about 3 minutes each side). Remove from Wok to serving dish. Repeat with remaining half of the Chicken.
  • Add (if necessary) some more Olive Oil and saute Peppers and Onions until tender crisp. Sseson with Garlic Salt.
  • Pour Dry Vermouth into skillet and deglaze pan.
  • Pour 1/4 cup of Chicken Broth into measuring cup that contained the Dry Vermouth. Add about 1 tablespoon of the Flour and Seasoning mixture. Stir well.
  • Pour remaing Chicken Broth into skillet. Bring to a boil. Add Chicken. Cover and simmer for 4 miuntes.
  • Give Broth and Flour mixture a quick stir, then pour into skillet. Turn up heat, bring to a boilwhile stirring briskly until sauce thickens. Remove to serving dish and serve with Rice.