Description
This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in garlic white wine sauce.
Yield: 4servings | Serving Size: 2pieces chicken with sauce
Ingredients
8thin sliced chicken cutlets, about 3 ounces each
1/3cupplus 1 tablespoon unbleached flour
2large eggs, beaten with 1 tbsp water
4teaspoonsolive oil, divided
2clovesminced garlic
3/4cupsliced jarred hot cherry peppers, drained
1/4cupwhite wine
1 1/2cupslow sodium chicken broth
parsley, for garnish
Instructions
Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
- Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer.
- Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
- Add the hot cherry peppers and white wine. Cook down to reduce by half, then add the chicken broth, bring to a boil and simmer over medium heat for about 2 to 3 minutes so it reduces slightly and thickens.
- Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
Top with parsley and enjoy!
Last Step:
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