Skillet Chicken Breast Aglio E Olio
- 6 (6 oz) skinless, boneless chicken breast halves
- 1/2 t salt
- 1/3 c all purpose flour
- 1 T olive oil
- 2 T butter
- 8 garlic cloves, thinly sliced
- 2-3 T capers, drained
- 4 pickled hot cherry peppers, halved and seeded
- 1 c vegetable broth
- 1 T dry bread crumbs
- 3 T parsley, chopped
Preparation time 10mins
Cooking time 30mins
Sprinkle chicken with 1/4 t salt. Dredge chicken in flour.
Heat oil and butter in skillet over medium heat. Add chicken; cook 4 mins on each side or until browned. Add garlic; cook 30 secs. Add capers and peppers; cook 30 secs. Add broth; bring to a boil. Reduce heat, and simmer 5 mins or until chicken is done.
Stir in bread crumbs; cook until liquid thickens (about 1 min). Taste sauce and add remaining 1/4 t salt, if needed. Remove from heat; sprinkle iwth parsley.
Serve with green beans and rice.