The Lazy 3-Ingredient Chicken I Make on Empty-Fridge Nights
Ingredients
- 4 boneless, skinless chicken cutlets (or 2 large breasts, butterflied then pounded thin)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup jarred sliced banana peppers with brine
- 4 tablespoons butter, softened
Instructions
- 1
Cook the Chicken - Season the chicken breasts lightly with salt and pepper on both sides. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken and cook until golden brown and cooked through, about 5 minutes per side. Remove the chicken from the pan and set aside. (Don't wipe the pan!)
- 2
Make the Sauce - Add the banana peppers and their brine to the now-empty skillet and scrape up any browned bits from the bottom of the pan. Add a splash of water (up to 1/4 cup) if the pan looks dry, and bring to a simmer. Reduce the heat to low and stir in the softened butter.
- 3
Baste - Add the chicken breasts back to the pan and baste them with the banana pepper sauce. Cook until warmed through and the sauce is glossy, 2 to 3 minutes, and serve.
