Lemon Chicken with Shishito Peppers

  4.0 – 1 reviews  • Gluten Free
Shishito, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!
Level: Easy
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings

Ingredients

  1. 3 tablespoons extra-virgin olive oil
  2. 4 chicken cutlets (about 1 1/2 pounds)
  3. Kosher salt and freshly ground pepper
  4. 8 ounces shishito peppers (about 24)
  5. 2 cloves garlic, smashed
  6. 2 lemons (1 sliced, 1 juiced)
  7. 1/2 cup dry white wine
  8. 11/4 cups low-sodium chicken broth
  9. 2 tablespoons unsalted butter, cut into small pieces
  10. 1/4 cup roughly chopped fresh parsley
  11. 2 1/2 cups cooked basmati rice

Instructions

  1. Preheat the oven to 200 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Working in batches, cook the chicken until browned and cooked through, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven.
  2. Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, tossing, until browned in spots, 3 minutes. Remove to a plate with a slotted spoon.
  3. Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, 2 minutes. Flip the lemons and cook until soft and golden, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper.
  4. Reduce the heat to medium; add the lemon juice and wine and cook until reduced by half, 3 minutes. Add the broth; cook until slightly reduced, 5 to 6 minutes. Remove from the heat; stir in the butter until the sauce thickens. Add the parsley; season with salt and pepper. Serve the chicken with the shishitos and rice; top with the sauce.

Nutrition Facts

Calories 520 calorie
Total Fat 19 grams
Saturated Fat 5 grams
Cholesterol 115 milligrams
Sodium 280 milligrams
Carbohydrates 39 grams
Dietary Fiber 1 grams
Protein 44 grams
Sugar 1 grams

Reviews

James Cunningham
Very tasty recipe and very easy to make.  I added a few capers instead of salt and I think they played off the lemons very well. I will definitely make this again.

 

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