This spicy hen breast recipe will get its warmth from the Scorching Cherry Peppers that prepare dinner in garlic white wine sauce.
Hen Breast with Scorching Cherry Peppers
Right here’s an ideal recipe so as to add taste to hen breast! When you like spicy meals, jarred cherry peppers are the right addition to just about something, particularly sandwiches, salads, and charcuterie boards. So, I assumed, why not add them to hen? The outcomes have been a spicy, salty, and barely acidic dish, which turned out scrumptious – and did I point out spicy?! I made this hen recipe much like Hen Francese, solely with out the lemon and with added scorching peppers.
How scorching is a scorching cherry pepper?
So, by now, we’ve established that cherry peppers, also referred to as cherry bomb peppers, are scorching, however simply how scorching are they? They’re about as scorching as a jalapeño. They vary from roughly 2,500 to 5,000 Scoville heat units,
which places them on the “very backside of medium warmth peppers.”
Easy methods to Make Hen Breast with Scorching Cherry Peppers
Flippantly flour the hen cutlets and dip them in egg earlier than pan frying. Then end the hen within the sauce with garlic, white wine, peppers, and hen broth. When you don’t prefer to prepare dinner with wine, swap it for extra broth. And if you happen to select to make use of the wine, make sure that to make use of a good-quality one that you’d additionally drink. I exploit Sauvignon Blanc or Pinot Grigio.
Easy methods to Retailer, Freeze, and Reheat
This hen with cherry peppers dish will hold within the fridge for as much as 4 days. To freeze the leftovers, retailer in a glass container for as much as three months. Thaw within the fridge in a single day and reheat within the microwave.
Extra Hen Recipes You’ll Love:
Hen with Scorching Cherry Peppers
This spicy hen breast recipe will get its warmth from the Scorching Cherry Peppers that prepare dinner in a easy sauce of white wine, hen broth, and garlic.
- 8 skinny sliced hen cutlets, about 3 ounces every
- 1/3 cup plus 1 tablespoon unbleached flour
- 2 massive eggs, crushed with 1 tbsp water
- 4 teaspoons olive oil, divided
- 2 cloves minced garlic
- 3/4 cup sliced jarred scorching cherry peppers, drained
- 1/4 cup white wine
- 1 1/2 cups low sodium hen broth
- parsley, for garnish
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Season the hen with 1 teaspoon salt and black pepper to style, on each side.
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Place the flour in a shallow bowl, and the crushed egg whites in one other shallow bowl.
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Warmth a really massive nonstick pan over medium warmth. When scorching 1 teaspoon oil to calmly coat the underside of the pan.
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Flippantly flour hen, shaking off extra, then dip in crushed eggs and add to the new pan in 3 to 4 batches to slot in a single layer.
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Saute hen 2-3 minutes on either side. When cooked, switch onto a plate.
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Repeat with the remaining oil and hen and put aside. I used 3 teaspoons whole right here.
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Place the hen broth within the bowl with 1 tablespoon of flour and whisk.
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Add 1 teaspoon oil to the skillet and add the garlic and prepare dinner 30 seconds, till aromatic.
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Add the new cherry peppers and white wine. Prepare dinner down to cut back by half, then add the hen broth, carry to a boil and simmer over medium warmth for about 2 to three minutes so it reduces barely and thickens.
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Return the hen to the pan to mix with the sauce and prepare dinner 30 seconds, to warmth by way of.
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Prime with parsley and revel in!
Serving: 2items hen with sauce, Energy: 347kcal, Carbohydrates: 12.5g, Protein: 44g, Fats: 12g, Saturated Fats: 2.5g, Ldl cholesterol: 217mg, Sodium: 451mg, Fiber: 1g, Sugar: 1.5g
Key phrases: hen breast with scorching cherry peppers, spicy hen breast
Supply: Skinny Taste