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.
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
How to Make It
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.
These were delicious! We typically avoid recipes with white meat because we find it bland. This time the spouse went back for seconds and I happily ate leftovers for lunch the next day. Yum! I used breasts that were cut into thirds, so that probably helped get the flavor on more surface area. The hot cherry peppers were key. If I couldn't find those, I'd use red pepper flakes for spice, but it's still not quite the same.
This is similar to chicken piccata but without the lemon. The family really likes it (except DD does not like capers). Couldn't find hot pickled cherry peppers, so had to use the sweet ones. It did seem like it could use a little heat. I also sprinkled a tiny bit of mexican oregano and cracked black pepper on the breasts while they were cooking. Served with saffron rice and steamed broccoli.
Love this dish! Can use breasts, as well as, thighs and it is still great. For variety (I have been making it since it debuted in the magazine), I add sauted mushrooms. I have tried sugar snaps on the side which is a nice compliment to the spice in the sauce.
Have made this twice now and absolutely loved it both times! It's a different way to prepare chicken. The sauce is delicious. It's very spicy, but even my kids loved the chicken (without extra sauce). I served it with whole wheat angel hair pasta to soak up the sauce, like another reviewer suggested, and steamed broccoli. I also could only find hot cherry peppers in a jar but not pickled hot cherry peppers. I'll keep my eye out. I whisked in the bread crumbs thanks to a previous reviewer's tip and the sauce was perfect.
****I'm coming back to add to this review and say this is one of my all-time favorite CL recipes! It has been in our regular rotation for about three years now and it's amazing.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!