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Recipe: Lidia's Skillet Chicken Breast Aglio e Olio

Main Dishes - Chicken, Poultry
SKILLET CHICKEN BREAST AGLIO E OLIO

6 (6-ounce each) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided use
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 vegetable broth, preferably organic
1 tablespoon dry bread crumbs
3 tablespoons chopped fresh flatleaf parsley

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 bread crumbs; cook until liquid thickens (about 1 minute).

Taste sauce, and add remaining 1/4 teaspoon salt, if needed. Remove from heat; sprinkle with parsley.

Makes 6 servings
Source: Lidia Bastianich
MsgID: 37946
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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