{"id":118,"date":"2009-03-14T22:31:00","date_gmt":"2009-03-14T22:31:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=118"},"modified":"2020-12-23T22:33:01","modified_gmt":"2020-12-23T22:33:01","slug":"skillet-chicken-breast-aglio-e-olio","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/skillet-chicken-breast-aglio-e-olio\/","title":{"rendered":"Skillet Chicken Breast Aglio e Olio"},"content":{"rendered":"\n<p><strong>Ingredients:<\/strong><br>6 (6 oz) skinless, boneless, chicken breast halves<br>1\/2 tsp salt, divided<br>1\/3 cup all-purpose flour<br>1 tbsp olive oil<br>2 tbsp butter<br>8 garlic cloves<br>2 &#8211; 3 tbsp capers, drained<br>4 pickled hot cherry peppers, halved and seeded<br>1 cup vegetable broth<br>1 tbsp dry breadcrumbs<br>1 tbsp chopped fresh flat-leafed parsley<\/p>\n\n\n\n<p><strong>Directions:<\/strong><br>1. Sprinkle chicken with 1\/4 tsp salt. Dredge chicken<br>in flour.<br>2. Heat oil and butter in a large skillet over medium heat.<br>Add chicken; cook 4 minutes o each side or until browned.<br>Add garlic; cook 30 seconds. Add capers and peppers;<br>cook 30 seconds. Add broth; bring to boil. Reduce heat<br>and simmer 5 minutes or until chicken is done. Stir in<br>breadcrumbs; cook until liquid thickens (about 1 minute).<br>Taste sauce; add remaining 1\/4 tsp salt if needed. Remove<br>from heat; sprinkle with parsley.<\/p>\n\n\n\n<p>Yield: 6 servings (serving size 1 chicken breast half and 2.5 tbsp sauce)<\/p>\n\n\n\n<p><strong>Nutritional Information:<\/strong><br>Calories 286; Fat 8.5g; Protein 40.9g; Carb 9.1g; Fiber 0.6g; Sodium 831g<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nIngredients:6 (6 oz) skinless, boneless, chicken breast halves1\/2 tsp salt, divided1\/3 cup&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/skillet-chicken-breast-aglio-e-olio\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Skillet Chicken Breast Aglio e Olio&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-118","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=118"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/118\/revisions"}],"predecessor-version":[{"id":120,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/118\/revisions\/120"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/119"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}