Sometimes, you just crave a dish that wakes up your taste buds and makes your heart race a little. This spicy chicken breast with hot cherry peppers is that kind of meal—fiery, bold, and unapologetically delicious.
Picture this: a juicy chicken breast, perfectly seared, enveloped in a storm of vibrant peppers.
It’s like a firework show for your palate, and honestly, it reminds me of those wild summer nights when everything felt possible.
Steps
- Season both sides of the chicken cutlets with salt and black pepper. In separate shallow bowls, place flour in one and beaten eggs with water in the other.
- Heat a large nonstick pan over medium heat and add 1 teaspoon of olive oil. Coat each chicken cutlet in flour, shake off excess, dip in egg, and place in the pan.
- Cook the chicken for 2-3 minutes on each side until golden, then transfer to a plate. Repeat the process with the remaining oil and chicken cutlets.
- In a bowl, whisk together chicken broth and a tablespoon of flour. In the same skillet, add 1 teaspoon oil, sauté garlic for 30 seconds, then add the hot cherry peppers and white wine.
- Allow the wine to reduce by half, then add the chicken broth mixture. Bring to a boil and simmer for 2 to 3 minutes until slightly thickened.
- Return the chicken to the skillet, combine with the sauce, and cook for 30 seconds until heated through. Garnish with parsley before serving.
Ingredients
- 8 thinly sliced chicken cutlets, approximately 3 ounces each
- 1/3 cup plus 1 tablespoon all-purpose flour
- 2 large eggs, beaten with 1 tablespoon water
- 4 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 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
- 1 teaspoon salt
- Black pepper to taste
Nutritional Values
Calories: 1388 kcal | Carbohydrates: 50 g | Protein: 176 g | Fat: 48 g | Saturated Fat: 10 g | Cholesterol: 868 mg | Sodium: 1804 mg | Fiber: 4 g | Sugar: 6 g
FAQ
- How spicy are hot cherry peppers?
- Hot cherry peppers, also referred to as cherry bomb peppers, have a heat level that is similar to jalapeños. They typically range from 2,500 to 5,000 Scoville heat units, placing them at the lower end of the medium heat pepper spectrum.
- What is the method for cooking Chicken Breast with Hot Cherry Peppers?
- To prepare this dish, lightly coat chicken cutlets in flour, dip them in beaten egg, and pan-fry them. The chicken is then finished in a sauce made with garlic, white wine, cherry peppers, and chicken broth. If preferred, the wine can be substituted with additional broth.
- How should I store, freeze, and reheat this dish?
- This chicken dish can be stored in the refrigerator for up to four days. For longer storage, freeze the leftovers in a glass container for up to three months. Thaw the dish in the fridge overnight and reheat using a microwave.
- Can I use a different type of wine in the recipe?
- Yes, you can use a wine that you enjoy drinking. Sauvignon Blanc or Pinot Grigio are recommended options, but any good-quality white wine should work well.
- What is the nutritional content of this recipe?
- A serving of two pieces of chicken with sauce contains approximately 347 calories, 12.5 grams of carbohydrates, 44 grams of protein, and 12 grams of fat.
Tips
- For a non-alcoholic version of the dish, substitute the white wine with additional chicken broth. If you choose to use wine, opt for a high-quality variety like Sauvignon Blanc or Pinot Grigio to enhance the flavors.
- When preparing the chicken, make sure to lightly flour the cutlets and shake off any excess before dipping them in the beaten egg mixture. This will help achieve a nice, even coating and prevent the chicken from becoming soggy.
- To ensure the dish retains its flavor and texture, store leftovers in the refrigerator for up to four days or freeze them for up to three months. Thaw frozen leftovers in the fridge overnight before reheating in the microwave.
- Adjust the number of hot cherry peppers according to your spice preference. These peppers are generally as hot as jalapeños, so feel free to reduce or increase the quantity to suit your taste.
Equipment
- Nonstick pan (very large size)
- Shallow bowls (for flour and beaten eggs)
