Pepperoncini Chicken
Tender chicken cutlets simmer briefly in a briny cream sauce with pepperoncini and capers then finished with fresh parsley.
Servings: 6 chicken cutlets
Ingredients
Chicken
- 3 large chicken breasts sliced in half (horizontally) to make 6 total
- black pepper
- garlic powder
- onion powder
- Italian seasoning
- smoked paprika
Everything else you'll need
- 2 tbsp butter unsalted
- 2 tbsp all purpose flour
- 3 garlic cloves minced
- 1 small shallot finely chopped
- 3/4 cup pepperoncini chopped + a splash of the juice
- 2 tbsp capers
- 2 cups chicken or vegetable broth unsalted
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese finely grated
- 1 tbsp fresh parsley finely chopped
Instructions
- Begin by preparing your chicken cutlets. Slice the chicken breasts in half horizontally to make 6 thin cutlets total so they cook quickly and evenly.
- Lay the cutlets on a large baking sheet. Season both sides with black pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika.I don't add salt because the pepperoncini brine, the pepperoncinis, and the capers already make it salty enough.
- Set a large frying pan over medium-high heat and add the butter and a tablespoon of olive oil.Once melted, add the chicken and sear until nicely browned on both sides. The chicken will finish cooking in the sauce, so don't worry about fully cooking it during this step. Transfer to a plate and set aside.
- Reduce the heat to medium-low. Add a small splash of olive oil if the pan is dry. Add the shallot and sauté for 1–2 minutes, until softened.
- Add the garlic, pepperoncini, and capers and cook for an additional minute.For a milder kick, remove some of the pepperoncini seeds before cooking.
- Sprinkle in the all-purpose flour and mix thoroughly. Cook for about 2 minutes, stirring frequently, to cook off the raw flour taste.
- Slowly pour in the chicken stock whisking until smooth and no flour clumps remain. Bring to a gentle simmer and cook for 1–2 minutes.
- Slowly pour in the heavy cream and mix until well combined, then bring to a simmer.
- Add the Parmesan cheese and whisk until melted and the sauce begins to thicken. Taste to see if you need to add any salt.If it needs more salt, I add a tablespoon or two of pepperoncini brine instead.
- Return the chicken and any accumulated juices to the pan. Simmer for another 1–2 minutes, or as long as needed for the chicken to cook fully through.
- Garnish with fresh parsley and serve right away.
Nutrition
Calories: 286kcal | Carbohydrates: 5g | Protein: 29g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 668mg | Potassium: 527mg | Fiber: 1g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 16mg | Calcium: 130mg | Iron: 1mg
