Sunday, February 7, 2010

Skillet Chicken Breast Aglio e Olio

Tuesday's delicious dinner! Picture is from Cooking Light, I forgot to take a picture.

Lauren's review: Great flavor with a kick from the hot cherry peppers. Easy, quick recipe.
Matt's review: Liked it!
Final decision: Keeper!

Skillet Chicken Breast Aglio e Olio
courtesy of Cooking Light, March 2006

6 (6-oz) skinless, boneless chicken breast halves
1/2 t. salt, divided
1/3 c. all-purpose flour (about 1 1/2 oz.)
1 T. olive oil
2 T butter
8 garlic cloves, thinly sliced
2 to 3 T capers, drained
4 pickled hot cherry peppers, halved and seeded
1 c. organic vegetable broth (such as Swanson Certified Organic)
1 T dry breadcrumbs
3 T chopped fresh flat-leaf parsley

Sprinkle chicken with 1/4 t. salt. Dredge chicken in flour.
Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until browned. Add garlic, cook 30 seconds. Add capers and peppers; cook 30 seconds. Add broth; bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done. Stir in breadcrumbs; cook until liquid thickens (about 1 minute). Taste sauce, and add remaining 1/4 teaspoon salt, if needed. Remove from heat; sprinkle with parsley.

6 servings

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