Recipe

Skillet Chicken Breast Aglio E Olio Recipe

	Mamalou / All my dishes 1 year, 2 months ago Compliments of Lidia Bastianich and Cooking Light Magazine. WARNING: If you are a food heat whimp, go easy on the hot peppers!! Prep:15m Cook:30m Servings:6	Mamalou
	chicken hot zesty garlicky italian easy figurefriendly

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Ingredients

6 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon salt, divided

1/3 cup all-purpose flour (about 1 1/2 ounces)

1 tablespoon olive oil

2 tablespoons butter

8 garlic cloves, thinly sliced

2 to 3 tablespoons capers, drained

4 pickled hot cherry peppers, halved and seeded

1 cup organic vegetable broth (such as Swanson Certified Organic)

1 tablespoon dry breadcrumbs

3 tablespoons chopped fresh flat-leaf parsley

Directions

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

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