Skillet Chicken Breast Aglio e Olio
From mamalou 15 years agoIngredients
- 6 (6-ounce) skinless, boneless chicken breast halves shopping list
- 1/2 teaspoon salt, divided shopping list
- 1/3 cup all-purpose flour (about 1 1/2 ounces) shopping list
- 1 tablespoon olive oil shopping list
- 2 tablespoons butter shopping list
- 8 garlic cloves, thinly sliced shopping list
- 2 to 3 tablespoons capers, drained shopping list
- 4 pickled hot cherry peppers, halved and seeded shopping list
- 1 cup organic vegetable broth (such as Swanson Certified Organic) shopping list
- 1 tablespoon dry breadcrumbs shopping list
- 3 tablespoons chopped fresh flat-leaf parsley shopping list
How to make it
- Sprinkle chicken with 1/4 teaspoon 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.
- Yield: 6 servings (serving size: 1 chicken breast half and about 2 1/2 tablespoons sauce)
- CALORIES 286(27% from fat); FAT 8.5g (sat 3.3g,mono 3.3g,poly 0.9g); PROTEIN 40.9g; CHOLESTEROL 109mg; CALCIUM 42mg; SODIUM 831mg; FIBER 0.6g; IRON 2mg; CARBOHYDRATE 9.1g
People Who Like This Dish 4
- mystic_river1 Bradenton, Florida
- dreamer820 Davison, MI
- linspj New Hartford, NY
- greekgirrrl Long Island, NY
- mamalou Attleboro, MA
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The Rating
Reviewed by 3 people-
wow! ^5
mystic_river1 in Bradenton loved it -
Oh yeah...a definite 5. Our kids will love this...we all love the hot and spicy stuff!
linspj in New Hartford loved it
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