Italian Pepper Chicken Scarpariello

2 Tbsp olive oil
1 1/2 lbs. boneless/skinless chicken breasts, cut in chunks
1 tsp poultry seasoning
3 hot cherry peppers, drained & chopped
4 garlic cloves, chopped
2 red bell peppers, cut into thin strips
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup Italian parsley, chopped
2 Tbsp hot pepper juice from the jar  

Put a large skillet over medium high heat, and add oil.

Season the cut up chicken with the poultry seasoning.

Add the chicken to the skillet when the oil is sizzling hot. Let brown on one side for about 3 minutes, then flip and continue browning the other side; remove pieces to a plate as they brown.

Once all the chicken is out of the skillet, add to the skillet the hot peppers, garlic, and red bell peppers and sauté for 5 minutes, making sure to toss often.

Pour in the white wine to the skillet, cook for 2 to 3 minutes, stirring to loosen the drippings from the skillet.

Now add the chicken broth and bring to a boil; add the cooked chicken back into the skillet, add the parsley and cook for 1 minute, then add the hot pepper juice and stir. Serve as is in shallow bowls or over orzo or other pasta.