Chicken with Three Onions

From Italian pure and simple by Clifford A. Wright

¼ c. extra-virgin olive oil
1 large onion, sliced
6 large shallots, sliced
9 scallions, white parts only, chopped
6 dried red chili peppers
1¼ lbs. boneless, skinless chicken breast halves, pounded ¼ inch thick
Salt and freshly ground black pepper to taste
Dried oregano to taste

Heat the oive oil in a skillet over very high heat.  Cook the onion, shallots, scallions, and red chili peppers until softened, 3 to 4 minutes, stirring or shaking constantly.    Add the chicken and continue cooking until golden brown on both sides, stirring or shaking constantly, 6 to 7 minutes.  Sprinkle with salt, pepper, and oregano to taste.  If the chicken is sticking, add a few tablespoons of water to the pan.  When the chicken is golden brown and springy to the touch, remove and discard the chili peppers and serve.


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