You should know, this was fantastic with the asparaugs pictured above. Recipe for that coming soon! It was a super easy and delicious side!
Skillet Chicken Breast Aglio e Olio
6 (6-ounce) skinless, boneless chicken breast halves (I like to lightly pound mine to an even thickness)
1/2 teaspoon salt, divided
1/3 cup all-purpose flour (about 1 1/2 ounces)- (I put more on the plate to make it easier to dredge)
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 (I find the already sliced ones work nicely in this)
1 cup organic vegetable broth (such as Swanson Certified Organic)-I use chicken broth since I always have it on hand.
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