Rating: 5 stars
14 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with 1/4 teaspoon salt. Dredge chicken in flour.

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  • 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.

Nutrition Facts

286 calories; calories from fat 27%; fat 8.5g; saturated fat 3.3g; mono fat 3.3g; poly fat 0.9g; protein 40.9g; carbohydrates 9.1g; fiber 0.6g; cholesterol 109mg; iron 2mg; sodium 831mg; calcium 42mg.
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