Skillet Chicken Breast Aglio e Olio

Skillet Chicken Breast Aglio e Olio Recipe
Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 1 chicken breast half and about 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 286
Caloriesfromfat 27 %
Fat 8.5 g
Satfat 3.3 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 40.9 g
Carbohydrate 9.1 g
Fiber 0.6 g
Cholesterol 109 mg
Iron 2 mg
Sodium 831 mg
Calcium 42 mg

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

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.

Note:

Lidia Bastianich,

Cooking Light

March 2006
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