Chicken Aglio E Olio

I make chicken at least twice a week, so I am always looking for new recipes to make using chicken.  This one was so yummy with a bit of heat.

• 1 lb skinless, boneless chicken breast, thin-sliced
• 1/3 cup all-purpose flour 
• 1 tablespoon grapeseed oil (or whichever oil you prefer)
• 2 tablespoons margarine or butter
• 8 garlic cloves, thinly sliced
• 4 pickled hot cherry peppers, halved and seeded
• 1 cup chicken broth
• 1 tablespoon dry breadcrumbs

Preparation:

•  Dredge chicken in flour.
• Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until browned. 
• Add garlic; cook 30 seconds. 
• Add peppers; cook 30 seconds. 
• Add broth; bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done. 
• Stir in breadcrumbs; cook until liquid thickens (about 1 minute). 
• Taste sauce, and add salt to taste (I added a few shakes of kosher salt to mine).

I served over pasta and sprinkle a little reduced fat parmesan cheese over it.

Makes 5 servings, each serving 5 WW points+.