Skillet Chicken Breast Aglio E Olio Recipes

SKILLET CHICKEN BREAST AGLIO E OLIO

Steps:

• Sprinkle chicken with 1/4 tsp salt. Dredge chicken in flour.
• Heat oil & butter in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until browned.
• Add garlic; cook 30 seconds. Add capers & peppers; cook 30 seconds. A dd brother, bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.
• Stir in breadcrumbs; cook until liquid thickens (about 1 min.). taste sauce and add remaining 1/4 tsp salt if needed. Remove from heat, sprinkle with parsley.
• Service size: 1 chicken breast & 2.5 T. sauce.

AGLIO E OLIO

Steps:

• Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the pasta and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
• Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
• Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes).
• Remove from heat and stir in the remaining 1 tablespoon minced garlic, green peepers, crushed red pepper flakes, celery leaves, capers, onion powder, lemon or lime juice and about 2 tablespoons of pasta cooking water; mix to combine.
• Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
• Add in the garlic mixture; toss well to combine.
• Season with more black pepper and salt to serve immediately with grated Parmesan cheese.

SKILLET CHICKEN BREASTS RECIPE BY TASTY

Steps:

• On a cutting board, pat the chicken breasts dry with paper towels. Season all over with the salt and pepper.
• Heat the grapeseed oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken breasts and cook, without moving, until golden brown, 8-10 minutes. Carefully flip the chicken over and continue cooking, without moving, until the other side is golden brown and the internal temperature reaches 165°F (75°C), 8-10 minutes more.
• Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
• Enjoy!

SKILLET CHICKEN BREASTS AGLIO E OLIO

Steps:

• Trim the chicken-breast halves of all bits of fat, skin, or connective tissue with a paring knife. Do not cut off the "tenders"-the small loose flap of muscle on the underside of each half-but flatten each firmly against the larger piece, to form a neat oval.
• Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece of wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess.
• Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, then turn all the breasts over when they've just begun to color.
• Quickly scatter all the garlic slices into the spaces between the chicken pieces, turn the heat up slightly, shake the pan, and stir the garlic slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the peperoncino flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings, and run the hot juices all around the breasts.
• Raise the heat another notch. When everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for 1/2 minute or so, then pour in the broth.
• Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining 2 tablespoons of oil all around the pan, and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix them in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again.
• Serve right away. I usually bring the pan to the table and serve family-style. For a more formal presentation, spoon a pool of sauce onto a warm dinner plate, place a breast half on top, and moisten with a bit more sauce. Serve the chosen vegetable in the same plate.
• My Way of Salting
• I find that, when cooking, I like to salt progressively-that is, to season with salt as I add each major ingredient to the pot. So it's difficult in recipe instructions to stop and tell you: Now salt the onions, now the meat, now the sauce, and so on. And the chances are that you would end up oversalting.
• I suggest, therefore, with each recipe that you are about to cook, measure out the total amount of salt called for, and use a little of it to salt at different stages, gauging it so that you have a little left to adjust to taste at the end.
• Serve With . . .
• Many vegetables will go well with this dish, depending on the season: Roasted Winter Squash (page 279), Warm Broccoli di Rape and Yukon Gold Potato Salad (page 46), or crispy baked Broccoli and Cauliflower Gratinate (page 243).
• Polenta with Leeks (page 216) could also be served to mop up the zesty sauce.

LYDIA'S SKILLET CHICKEN BREASTS AGLIO E OLIO

Steps:

• Sprinkle both sides of the breasts with salt. Toss each breast in flour; coat lightly on all surfaces; shake off excess. Heat 2 Tbl of the oil & butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown. Cook longer if needed, then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken pieces, turn the heat up slightly, shake the pan, and stir the garlic slices around in the hot fat so they separate. After a minute or so, when the garlic has begun to sizzle, sprinkle the pepper flakes in a hot spot; toast for a minute; then spill the capers around the pan. Give the skillet a few shakes to distribute the seasonings, and run the hot juices all around the breasts. Raise the heat another notch. When everything's sizzling hard pour the vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining 2 Tbl of oil all around the pan, and sprinkle on another 1/4 tsp of salt. Let the sauce reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix them in. Within a minute or two, the crumbs will thicken the sauce visibly cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything and shake the skillet again.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.