A little spicy, this Skillet Chicken Aglio e Olio is one pot magic!
Keyword: aglio e olio, baked chicken, chicken dinner, skillet chicken
1/2teaspoonfresh ground pepper
66-ounce skinless, boneless chicken breast halves, sliced in half horizontally
1 1/2tablespoonsolive oil
2 to 3tablespoonscapersdrained
6pickled hot cherry peppershalved and seeded
1/4cupdry white wine
1 1/2cupschicken stock
4tablespoonschopped fresh flat-leaf parsley
In a shallow dish, whisk together the salt, pepper, garlic powder and flour. Dredge the chicken in the flour and place on a wire rack.
Heat the oil and butter in a large nonstick skillet over medium heat. Add chicken in batches and cook 4 minutes on each side or until browned. Add the garlic and cook for 30 seconds. Add the capers and peppers continuing to cook for another 30 seconds. Add the wine and allow to reduce by half. Return the chicken to the pan. Add the broth and bring to a boil. Reduce the heat and simmer for 5 minutes or until chicken is done. Taste sauce and season with additional salt/pepper if needed. Remove from heat, sprinkle with parsley and serve.