- 4 chicken breasts
- 1/4 cup extra-virgin olive oil
- 1 cup chicken broth
- 1 red bell pepper sliced into thin pieces
- 1 clove garlic minced
- 1/4 cup white wine
- 2 hot chili peppers
- salt and freshly ground black pepper
- 1 cup all-purpose flour
- Preheat the oven to 350 degrees.
- In a large sauté pan, heat half of the extra-virgin olive oil until hot. Place the chicken breasts between two pieces of plastic wrap, and pound with the smooth side of a meat mallet until thin. Dip the flattened chicken breasts into the flour, shake off any excess. Pan fry until golden brown on both sides. Put the breasts in a baking dish, ladle with a 1/2 cup of the chicken broth and place in the preheated oven.
- For the sauce: In a large sauté pan, heat the remaining olive oil until hot but not smoking. Add the minced garlic and sliced peppers and sauté until golden but not burned. Drain the excess olive oil. Add the white wine, remaining chicken broth, hot peppers and season with salt and freshly ground black pepper. Bring the pan to a boil and cook until the sauce has reduced slightly. Pour the sauce on top of the chicken and return back into the oven; cook for an additional 15 minutes.
- Serve on warmed plates.