Skillet Chicken Breast Aglio e Olio

Skillet Chicken Breast Aglio e Olio
Skillet Chicken Breast Aglio e Olio

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

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