Skillet Chicken Aglio e Olio

I've been making this recipe for years and it has been very reliable.  Chicken breasts can be dry if they are not cooked well, and this treatment keeps them moist and tasty.

Incidentally, "aglio" means garlic and "olio" means oil, so the title can be translated to "Skillet Chicken with Garlic and Oil." Why didn't the good folks at Cooking Light give us a title in English?  Probably because it doesn't sound as tempting.  "Aglio e Olio" sounds like you might be heading to the Mediterranean for dinner.  And, really, who wouldn't like that?


Skillet Chicken Aglio e Olio
Adapted from Cooking Light, March 2006
Serves 6

6 (6 oz) skinless, boneless chicken breast halves
Old Bay Seasoning
1/3 cup all purpose flour (use a gluten-free flour blend for a g-free version)
2 Tblsp olive oil
1 Tblsp butter
8 garlic cloves, minced
3 Tblsp capers, drained
1 red pepper sliced (or 2 Roma tomatoes, seeded and sliced as in the photo above)
1 cup organic chicken broth
1 Tblsp dry breadcrumbs (use gluten-free breadcrumbs for a g-free version)
1/3 cup fresh parsley, chopped

Rinse the chicken under cold water.  Pat dry with a paper towel.  Sprinkle each chicken breast with Old Bay Seasoning, or another kind of seasoning salt.  Dredge the chicken pieces in flour.

Heat the oil and butter in a large heavy skillet over medium heat.  When the foaming subsides, add the chicken pieces in a single layer.  Cook 4 minutes per side, or until golden.

Add garlic, cook 30 seconds.  Add capers and peppers (or tomatoes), cook 30 seconds.  Add broth, bring to a boil then reduce heat and simmer 5 minutes or until the chicken is done.  Stir in the breadcrumbs and cook until the sauce thickens, about 1 minute.

Taste sauce and add salt if needed.  Remove the skillet from the heat and garnish with parsley.