What's For Dinner
Skillet Chicken Breast Aglio e Olio
CL Cooments: Chicken benefits from the strong flavors of garlic, capers, and cherry peppers in the sauce for this dish. Taste the sauce before serving to be sure the flavors are balanced. You can use more or fewer capers to suit your taste. Breadcrumbs serve as a thickener, lending the sauce body and texture. Serve with green beans and rice.
My comments: INSANELY GOOD! This is super easy, company-worthy, and the best reason for keeping your fridge stocked with cherry peppers and capers. I used sweet cherry peppers as I didn't know it the kids would be eating or not. I served this over homemade cheesy polenta. (Super easy: 1 part polenta or coarse cornmeal to 2 parts chicken or veggie broth. Whisk the polenta in water before turning on the heat. Bring to a boil while continuing to stir. When it thickens up and has bubbled for a minute, stir in a tablespoon or two of butter or olive oil and throw in a handful of parmesan cheese. That's it. I like to add dried basil and a bit of salt to the pot before turning on the heat.) Add some steamed asparagus or other green veggie to the plate and you have a nice presentation.
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
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.
Yield: 6 servings (serving size: 1 chicken breast half and about 2 1/2 tablespoons sauce)
CALORIES 286 (27% from fat); FAT 8.5g (sat 3.3g,mono 3.3g,poly 0.9g); PROTEIN 40.9g; CHOLESTEROL 109mg; CALCIUM 42mg; SODIUM 831mg; FIBER 0.6g; IRON 2mg; CARBOHYDRATE 9.1g Cooking Light, MARCH 2006