Garlic Chicken with Giardiniera Sauce

Instructions

1. 1

   In a medium bowl, stir together the herbs, giardiniera, and giardiniera brine. Set aside (it will get saucier as it sits).

2. 2

   In a large bowl, stir together the olive oil, garlic, 1 teaspoon salt, and a few grinds of black pepper. If using chicken breasts, pound to an even 1/2-inch thickness with a heavy skillet or meat pounder. Add the chicken to the garlic oil and toss until well coated.

3. 3

   Heat a large (12-inch) skillet over medium-high heat. Working in batches to avoid crowding, add the chicken to the skillet and cook until golden brown underneath, 4 to 5 minutes. Flip and cook until cooked through, 2 to 5 minutes. Clean the skillet between batches if burnt bits collect.

4. 4

   Transfer chicken to a plate browned-side up, spoon some of the sauce over the chicken, and let rest for 5 to 10 minutes.

5. 5

   Taste the sauce. If it's too assertive, add a teaspoon or two of olive oil. If it's too mild, add salt. Serve the chicken with more sauce passed at the table.