Preparation:
Cut onion and pepper; fry in oil until soft. Cut chicken into bite size pieces, flour and saute in butter until brown. Add cooked pepper and onion. Mix together and continue to saute, while squeezing vinegar from cherry peppers over mixture. Add 1/4 cup of vinegar from cherry peppers; blend together. Add the pinch of oregano. If you do not want a hot and spicy mixture, you may substitute Marsala wine or sherry for vinegar and cherry peppers. |
