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