Ingredients
- 2 Chicken Breasts, pounded thin
- 2 Egg, beaten
- Anna TIPO 00 Flour, for coating
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ½ cup White Wine
- 1 Onion, thinly sliced
- 2 cloves Garlic, minced
- ¾ cup Cento Sliced Hot Cherry Peppers with Oil, liquid reserved
- 1 cup Cento All Purpose Chicken Broth
- 2 tbsp Fresh Parsley, finely chopped
Directions
Preheat oven to 375°F. Start by seasoning chicken breast with salt and black pepper to taste. Dredge chicken with a mixture of beaten eggs then coat with flour. Cook the chicken breasts until golden brown in a skillet with olive oil, then set them aside. Deglaze the skillet with white wine, add sauté chopped onion and minced garlic until softened. Add sliced peppers, cooking until they're tender. Pour in pepper liquid to taste and broth, letting it simmer to reduce slightly. Return the chicken to the skillet, cover and bake until chicken reaches and internal temperature of 165°F. Garnish with chopped parsley before serving. Serves 4.
