Skillet Chicken Breast Aglio e Olio

Skillet Chicken Breast Aglio e Olio
Photo by Becky Luigart-Stayner


  • 3 tablespoons chopped fresh flat-leaf parsley
  • 8 garlic cloves, thinly sliced
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 1 tablespoon olive oil
  • 1 tablespoon dry breadcrumbs
  • 2 tablespoons butter
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • + 4 more ingredients
    • 4 pickled hot cherry peppers, halved and seeded
    • 2 to 3 tablespoons capers, drained
    • ½ teaspoon salt, divided
    • 1 cup organic vegetable broth (such as Swanson Certified Organic)

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 he...

View full recipe at My Recipes


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