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Chili Oil: (NOTE -This should be made ahead of time so it is ready when you want to use it.)
Combine the oil and crushed red peper flakes in a heavy small saucepan. Cook over low heat, about 5 minutes.
Remove from heat. Cool to room teperature, about 2 hours. Transfer mixture to an air tight container. Can be refrigerated up to one month.
Brush the chicken breasts with the chili oil. Sprinkle with salt and fresh ground pepper. Dip each chicken breast into the seasoned bread crumbs. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 3-5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
Transfer the chicken mixture to a platter. Spoon over the sauce. Sprinkle with the remaining 1 tablespoon of parsley and serve.
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