Ingredients:
6 (6 oz) skinless, boneless, chicken breast halves
1/2 tsp salt, divided
1/3 cup all-purpose flour
1 tbsp olive oil
2 tbsp butter
8 garlic cloves
2 – 3 tbsp capers, drained
4 pickled hot cherry peppers, halved and seeded
1 cup vegetable broth
1 tbsp dry breadcrumbs
1 tbsp chopped fresh flat-leafed parsley
Directions:
1. Sprinkle chicken with 1/4 tsp salt. Dredge chicken
in flour.
2. Heat oil and butter in a large skillet over medium heat.
Add chicken; cook 4 minutes o each side or until browned.
Add garlic; cook 30 seconds. Add capers and peppers;
cook 30 seconds. Add broth; bring to boil. Reduce heat
and simmer 5 minutes or until chicken is done. Stir in
breadcrumbs; cook until liquid thickens (about 1 minute).
Taste sauce; add remaining 1/4 tsp salt if needed. Remove
from heat; sprinkle with parsley.
Yield: 6 servings (serving size 1 chicken breast half and 2.5 tbsp sauce)
Nutritional Information:
Calories 286; Fat 8.5g; Protein 40.9g; Carb 9.1g; Fiber 0.6g; Sodium 831g