Skillet Chicken Breast Aglio e Olio

This may sound fancy, but it is actually a pretty easy weeknight meal to pull together.  Another bonus is that is not only packed with flavor but a pretty healthful dish as well.  I find that everyone in my family enjoys this, I just do not serve my kids any of the peppers on their servings.  That is fine!  It leaves extra for my husband and I and we like things a little on the spicy side!

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

Source: Cooking Light

Linked Up to: Melt in Your Mouth Monday on Make Ahead Meals for Busy Moms & Hunk of Meat Monday on Beyer Beware