Cave Creek Rattle Snake Chicken

Cave Creek Rattle Snake Chicken
High walled skillet with lid
Heat skillet until hot (almost smoke point) and add
· 4 tablespoons olive oil · 2 tablespoons crushed red chili peppers (like the ones on pizza) · 2 large cloves of garlic chopped · One half white onion coarsely chopped · Cook the above on high heat with the lid on stirring frequently until the onions are translucent
· Add 4 halved boneless skinless chicken breasts – push them to the base of the skillet so that the above is around them – brown them on high heat about 5 minutes on each side for plump chicken.
· Add three chopped fresh tomatoes · One tablespoon dried basil · One cup white wine · Bring to a boil and turn to simmer for 40 minutes · Turn the chicken once in this period and mix around the stuff
· When time is up, remove from heat, remove chicken to serving dishes · Turn back to high heat and add the juice of one lemon · Heat and stir until its one the moist side of dry · Scoop onto chicken and serve
· Awesome with corn bread · I have tried this with the chicken sliced and on top of pasta and or a salad · Its also darn good wrapped in a cooked tortilla