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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1/4 cup italian seasoned breadcrumbs |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
16 ounces boneless skinless chicken thighs, four |
1 tablespoon olive oil |
2 cups onions, thinly sliced |
1 garlic clove, minced |
2 tablespoons capers |
2 tablespoons kalamata olives, chopped, pitted |
12 ounces beer |
2 cups cooked egg noodles, medium wide |
Directions:
1. Combine breadcrumbs, salt, and pepper in a zip-top plastic bag; seal and shake well to combine. Add chicken; seal and shake well to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes on each side or until browned. Remove chicken from pan.
3. Add onion to pan sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add capers, olives, and beer; cook 1 minute or until liquid almost evaporates, stirring frequently.
4. Return chicken to pan. Cover, reduce heat, and simmer 20 minutes.
5. Increase heat to medium; cook, uncovered, 5 minutes. Serve chicken over noodles.
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