- 6
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Ingredients
- 6 skinless, boneless chicken breast halves
- 1/2 tsp. salt, divided
- 1/3 c. flour
- 2 tblsp. olive oil
- 8 cloves garlic, thinly sliced
- 2-3 tblsp. capers. drained
- 4 pickled hot cherry peppers, halved & seeded
- 1 c. vegetable broth
- 1 tblsp. dry breqadcrumbs
- 3 tblsp. chopped fresh flat leaf parsley
Preparation
Step 1
1. Season flour with 1/2 tsp. salt. Dredge chicken in flour.
2. Heat oil in large skillet.
3. Add chicken, cook on each side until browned.
4. Add garlic & cook 30 seconds.
5. Add capers & peppers & cook 30 seconds.
6. Add broth & bring to a boil.
7. Reduce heat & simmer 5 minutes or until chicken is done.
8. Stir in bread crumbs & cook until liquid thickens, about 1 minute.
9. Season with salt.
10. Sprinkle with parsley & serve.
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