4-6 Hot Cherry Peppers (Jarred,Pickled), Halved & Seeded
1 Cup Vegetable Broth
1 Tablespoon Italian Seasoned Bread Crumbs
3 Tablespoons Chopped Parsley
Instructions
Season Chicken with ¼ teaspoon salt. Dredge chicken in flour
Heat oil and butter in 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 and bring to a boil. Reduce heat and simmer 5 minutes or until chicken is done. Stir in breadcrumbs and cook until liquid thickens (about 1 minute). Taste sauce and add remaining salt if needed. Remove from heat and sprinkle with parsley.
Serve Chicken and sauce over cooked rice.
Originally Submitted
1/5/2013
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