WHITE HOT PEPPERS RECIPES

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CHICKEN BREAST WITH HOT CHERRY PEPPERS - SKINNYTASTE



Chicken Breast with Hot Cherry Peppers - Skinnytaste image

This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in a simple sauce of white wine, chicken broth, and garlic.

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

8 thin sliced chicken cutlets (about 3 ounces each)
1/3 cup plus 1 tablespoon unbleached flour
2 large eggs (beaten with 1 tbsp water)
4 teaspoons olive oil (divided)
2 cloves minced garlic
3/4 cup sliced jarred hot cherry peppers (drained)
1/4 cup white wine
1 1/2 cups low sodium chicken broth
parsley (for garnish)

Steps:

  • 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!

Nutrition Facts : ServingSize 2 pieces chicken with sauce, Calories 347 kcal, CarbohydrateContent 12.5 g, ProteinContent 44 g, FatContent 12 g, SaturatedFatContent 2.5 g, CholesterolContent 217 mg, SodiumContent 451 mg, FiberContent 1 g, SugarContent 1.5 g

CHICKEN BREAST WITH HOT CHERRY PEPPERS - SKINNYTASTE



Chicken Breast with Hot Cherry Peppers - Skinnytaste image

This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in a simple sauce of white wine, chicken broth, and garlic.

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

8 thin sliced chicken cutlets (about 3 ounces each)
1/3 cup plus 1 tablespoon unbleached flour
2 large eggs (beaten with 1 tbsp water)
4 teaspoons olive oil (divided)
2 cloves minced garlic
3/4 cup sliced jarred hot cherry peppers (drained)
1/4 cup white wine
1 1/2 cups low sodium chicken broth
parsley (for garnish)

Steps:

  • 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!

Nutrition Facts : ServingSize 2 pieces chicken with sauce, Calories 347 kcal, CarbohydrateContent 12.5 g, ProteinContent 44 g, FatContent 12 g, SaturatedFatContent 2.5 g, CholesterolContent 217 mg, SodiumContent 451 mg, FiberContent 1 g, SugarContent 1.5 g

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