I use mild cherry peppers when making this for the family, and hot cherry peppers when making it for friends. Sometimes I will also add mushrooms. Do not skimp on the capers. Serve this over rice, orzo, or (my favorite) creamy polenta. Many thanks Cooking Light for a fab recipe.
This recipe deserves a beautiful table. Pull out a nice tablecloth or placemats. Take advantage of whatever great veggie you find in your garden or at the farmers market. Light candles, just because.
Chicken Ugly
(aka Skillet Chicken Breast Aglio e Olio)
Yield: 6 servings (serving size: 1 chicken breast half and about 2 1/2 tablespoons sauce)
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.
CALORIES 286 (27% from fat); FAT 8.5g (sat 3.3g,mono 3.3g,poly 0.9g); IRON 2mg; CHOLESTEROL 109mg; CALCIUM 42mg; CARBOHYDRATE 9.1g; SODIUM 831mg; PROTEIN 40.9g; FIBER 0.6g
Cooking Light, MARCH 2006
6 (6-ounce) skinless, boneless chicken breast halves1/2 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.
CALORIES 286 (27% from fat); FAT 8.5g (sat 3.3g,mono 3.3g,poly 0.9g); IRON 2mg; CHOLESTEROL 109mg; CALCIUM 42mg; CARBOHYDRATE 9.1g; SODIUM 831mg; PROTEIN 40.9g; FIBER 0.6g
Cooking Light, MARCH 2006
No comments:
Post a Comment