Chicken with Hot Cherry Peppers
User Reviews
4.9
Chicken with Hot Cherry Peppers
Description
Chicken with Hot Cherry Peppers uses lightly floured and egg-dipped chicken cutlets that are sautéed until golden, then briefly simmered in a sauce made from garlic, hot cherry peppers, white wine, and chicken broth thickened slightly with flour. The cooking process maintains the chicken's tenderness while infusing it with the bold, piquant flavor of the cherry peppers.
The sauce reduces to a flavorful, slightly thickened consistency, balancing heat with the acidity of the wine and savory chicken stock. Garlic aroma enriches the dish, while parsley garnish brings a fresh herbal note at serving.
This preparation suits a light main course, pairing well with simple sides like rice or crusty bread to soak up the sauce. Cooking in batches and careful seasoning ensures even cooking and balanced taste throughout.
Ingredients
- 8 chicken cutlets about 3 ounces each, thin sliced
- 1/3 cup unbleached flour plus 1 tablespoon
- 2 egg beaten with 1 tbsp water, large
- 4 teaspoons olive oil (divided)
- 2 cloves garlic minced
- 3/4 cup cherry peppers drained, sliced, jarred, hot
- 1/4 cup white wine
- 1 1/2 cups chicken broth low sodium
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 2pieces chicken with sauce | |
| Calories | 347kcal | 17% |
| Carbohydrates | 12.5g | 4% |
| Protein | 44g | 88% |
| Fat | 12g | 18% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 217mg | 72% |
| Sodium | 451mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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