Chicken Gigi

Zutaten

8 garlic cloves

Glass jar of pepperoncini

1lb boneless skinless chicken (breast or thigh)

Better than bouillon

Butter

Flour

Olive oil

(Optional) 1/2 white onion

(Optional) 8oz mushrooms sliced - cremini or button

(Optional) 2-3 tbsp fresh parsley chopped

Anweisungen

cut the chicken thighs into thin cutlets (or pound to ~1/2 inch thick) **I usually skip

•mix together flour and some salt and bread each chicken cutlet by dipping it into the mix

•pan fry in hot olive oil (~3–4 tbsp, oil at ~350°F, medium-high heat) until both sides are crisp and browned. Set aside. Usually requires batches. (internal temp can be ~150°F here since it will finish in the sauce)

•once all the chicken is fried, heat a liberal amount of butter (~2–3 tbsp) and olive oil (~1–2 tbsp) in the same pan

•(optional add) sauté chopped onion ~3–4 min until softened (medium heat)

•(optional add) add mushrooms and cook ~5–7 min until softened and lightly browned

•add the garlic and sauté ~1 min until fragrant

•add back the chicken into the buttery garlic mix

•add about half of the jar of pepps, or more if you want a bit more spice

•add about 1/2–1 cup of stock, or enough to completely coat the bottom of the pan so that the chicken is soaking in it

•turn up to medium heat and let this simmer for ~10 min until the broth has thickened and chicken is reheated (simmer ~185–200°F, chicken to 165°F internal temp)

•(optional finish) stir in chopped parsley off heat and sprinkle a little more on top before serving

Serve over pasta - Angle hair etc