Skillet Chicken Breast Aglio e Olio

By charlotteh371

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

Preparation

Step 1

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.