Chicken with Hot Cherry Peppers
This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in a simple sauce of white wine, chicken broth, and garlic.
Foto: Skinnytaste
Ingredients
- 8 thin sliced chicken cutlets (about 3 ounces each)
- 1/3 cup plus 1 tablespoon unbleached flour
- 2 large eggs (beaten with 1 tbsp water)
- 4 teaspoons olive oil (divided)
- 2 cloves minced garlic
- 3/4 cup sliced jarred hot cherry peppers (drained)
- 1/4 cup white wine
- 1 1/2 cups low sodium chicken broth
- parsley (for garnish)
Steps
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Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
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Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
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Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
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Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer.
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Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
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Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
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Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
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Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
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Add the hot cherry peppers and white wine. Cook down to reduce by half, then add the chicken broth, bring to a boil and simmer over medium heat for about 2 to 3 minutes so it reduces slightly and thickens.
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Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
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Top with parsley and enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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