Italian

Skillet Chicken Breasts Aglio e Olio is for Dinner.

Skillet Chicken Breasts Aglio e Olio takes 10 minutes to prepare.

Skillet Chicken Breasts Aglio e Olio takes 15 minutes to cook.

Skillet Chicken Breasts Aglio e Olio makes 6 servings.

The ingredients for Skillet Chicken Breasts Aglio e Olio are:

6 chicken breast halves, skinless and boneless (about 2 pounds)
.75 t salt
.5 c flour for dredging chicken
.25 c olive oil
2 T butter
8 or more big cloves garlic sliced
.25 peperoncino (hot red pepper flakes)
3 T tiny capers in brine, drained
2 T red wine vinegar (balsamic will do)
1 c chicken broth (she asks for homemade Turkey or Vegetable broth)
1 T fine dry bread crumbs
3 T chopped fresh Italian parsley

Here is how you make Skillet Chicken Breasts Aglio e Olio:

Trim the chicken breast halves of all bits of fat, skin or connective tissue. Do NOT cut off the "tenders" but flatten each firmly against the larger piece to form a neat oval.Sprinkle both sides of the breasts with salt using about .5 t in all. Spread flour on waxed apper and press and toss each breast to coat lightly on all surfaces;shake off excess.Heat 2 T of oil and all the butter in the pan over medium heat. When the butter is almost completely melted lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they are sizzling. After 2 min or so, lift th first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale but not brown all over either). Cook longer if needed then turn all the breasts over when they've just begun to color.Quickly scatter all the garlic slices into the spaces between the chicken pieces, turn the heat up slightly, shake the pan, and stir the garlic slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the peperoncino flakes in a hot spot;toast for a minute;then spill the caprs in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings, and run the hot juices all around the breasts.Raise the heat another notch. When everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for .5 min or so, then pour in the broth.Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining 2 T of oil all around the pan and sprinkle on another .25 t of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs INTO THE SAUCE (not on the chicken) and stir and shake to mix them in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsely over everything - and shake the skillet again. Serve right away!Number of Servings: 6Recipe submitted by SparkPeople user WRLWIND.

The nutritional information for Skillet Chicken Breasts Aglio e Olio is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 291.2

• Total Fat: 13.2 g
• Cholesterol: 73.9 mg
• Sodium: 807.8 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 0.6 g
• Protein: 30.8 g

Skillet Chicken Breasts Aglio e Olio is Italian cuisine.