Sicilian chicken breasts with salmoriglio sauce
paleo, Gluten Free, Dairy Free, Soy Free
The secret to this robust, fast chicken dinner is the zesty pan sauce. Called sammurigghiu in Sicilian, or salmoriglio in Italian, it means “brine.” But that word only begins to describe the wonderful combination of flavors of the garlic, herbs, and lemon juice, all cooked together in the pan with the browned bits left over from the chicken. For maximum impact, drizzle a little over everything, including the roasted broccolini.
- ¾ pound broccolini
- ¼ pound roasted red peppers
- 2 ounces roasted almonds
- Two 6-ounce boneless skin-on chicken breasts
- Peeled fresh garlic
- 1 lemon
- Fresh flat-leaf parsley
- 1 teaspoon dried oregano
Prep and roast the broccolini
- Trim about 1 inch from the ends of the broccolini; cut any larger stalks in half lengthwise.
- Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
- Coarsely chop the almonds.
While the broccolini roasts, prepare the chicken.
Cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
While the chicken cooks, prepare the ingredients for the salmoriglio.
Prep the salmoriglio ingredients
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Juice the lemon.
- Strip the parsley leaves from the stems; finely chop the leaves.
Make the salmoriglio
Chef’s Tip To achieve a beautiful crisp chicken skin, in Step 2, pat the meat as dry as possible, then give the pan plenty of time to heat before adding the meat. If you have one, use the back of a spatula to press the skin into the pan for even cooking.
Nutrition per serving: Calories: 650, Protein: 47 g, Total Fat: 41 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 6 g, Cholesterol: 105 mg, Carbohydrates: 26 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 660 mg
Contains: tree nuts