Tuesday, March 3, 2009

Skillet Chicken Algio e Olio

6 (6-ounce) skinless, boneless chicken breast halves
½ teaspoon salt, divided
⅓ cup all-purpose flour (about 1½ 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

Sprinkle chicken with ¼ 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 ¼ teaspoon salt, if needed. Remove from heat; sprinkle with parsley.

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