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Chicken Breast with Hot Cherry Peppers

Cals:347
Protein:44
Carbs:12.5
Fat:12

Get ready to dive into a culinary delight with our Hot Cherry Pepper Chicken recipe, a perfect blend of mouthwatering flavors and mindful eating. With just 3 WW Points and a mere 347 calories per serving, this dish offers a deliciously guilt-free experience.

In just 45 minutes – 15 for prep and 30 for cooking – you'll whip up a meal that's as easy as it is scrumptious. Thin-sliced chicken cutlets, seasoned to perfection, take a dip in beaten eggs before hitting the pan with a satisfying sizzle. It's a kitchen-friendly dance that brings out the best in your cooking skills.

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So, roll up your sleeves, follow these simple steps, and get ready to enjoy the warmth and zest of Hot Cherry Pepper Chicken. It's not just a recipe; it's a friendly invitation to savor good food while staying on track with your health journey. Happy cooking! 

Ingredients:

  • 8 thin sliced chicken cutlets, about 3 ounces each
  • 1/3 cup plus 1 tablespoon unbleached flour
  • 2 large eggs, beaten with 1 tbsp water
  • 4 teaspoons olive oil, divided
  • 2 cloves minced garlic
  • 3/4 cup sliced jarred hot cherry peppers, drained
  • 1/4 cup white wine
  • 1 1/2 cups low sodium chicken broth
  • parsley, for garnish

Instructions:

  1. Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
  2. Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
  3. Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
  4. 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.
  5. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
  6. Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
  7. Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
  8. Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
  9. 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.
  10. Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
  11. Top with parsley and enjoy!

 

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