INGREDIENTS:

• 8 thin sliced chicken cutlets
• 1/3 cup plus 1 tablespoon unbleached flour
• 2 large eggs, beaten with 1 tbsp water
• Olive or avocado oil
• 4 cloves minced garlic (I do a mix of minced and chopped)
• 3/4 cup sliced jarred sweet cherry peppers, drained
• 1/4 cup white wine
• 1 1/2 cups low sodium chicken broth
• parsley, for garnish

DIRECTIONS:

• Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
• Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
• Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
• 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.
• Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
• Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
• Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
• Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
• Add the 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.
• Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
• Top with parsley