5.0
(22)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
Step 2
Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
Step 3
Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
Step 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.
Step 5
Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
Step 6
Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
Step 7
Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
Step 8
Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
Step 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.
Step 10
Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
Step 11
Top with parsley and enjoy!
Your folders
marthastewart.com
3.0
(305)
Your folders
awholenewtwist.com
5.0
(1)
Your folders
tasteofartisan.com
5.0
(4)
1 minutes
Your folders
tasteofartisan.com
Your folders
allrecipes.com
4.6
(193)
20 minutes
Your folders
ladyleeshome.com
4.8
(5)
5 minutes
Your folders
washingtonpost.com
55 minutes
Your folders
thekitchn.com
5.0
(1)
Your folders
foodandwine.com
5.0
(3.3k)
Your folders
delish.com
Your folders
alldayidreamaboutfood.com
4.5
(2)
Your folders
realhousemoms.com
5.0
(1)
20 minutes
Your folders
tastingtable.com
4.9
(25)
Your folders
cooking.nytimes.com
Your folders
mangiawithmichele.com
5.0
(6)
30 minutes
Your folders
feelingfoodish.com
5.0
(14)
20 minutes
Your folders
feelingfoodish.com
5.0
(14)
20 minutes
Your folders
today.com
5.0
(3)
Your folders
foodtalkdaily.com