Serves 4


  • 2 Tbsp. olive oil
  • 1 pound thin chicken cutlets, cut crosswise into 3"-wide slices
  • 1/2 tsp. kosher salt
  • 2 garlic cloves, thickly sliced
  • 2 roasted red bell peppers, cut into 1/2"-wide strips
  • 12 jarred pepperoncini, with 3 Tbsp. of their pickling liquid
  • 2 Tbsp. unsalted butter
  • Crusty loaf of bread, for serving


    Total time: 15 minutes

    In a large skillet, heat olive oil over high heat. Add chicken in an even layer. Season with salt, and scatter garlic in pan. Cook until chicken is golden brown, about 2 minutes. Turn chicken and cook about 2 minutes longer. Add roasted peppers, pepperoncini, and pickling liquid to skillet and simmer about 1 minute, or until chicken is just cooked through. Remove skillet from heat and swirl in butter. Serve with bread.

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