Pollo Agrodolce (Sweet and Sour Chicken)

Pollo Agrodolce (Sweet and Sour Chicken) ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 medium red onion
• 1 large red bell pepper
• 3 cloves garlic
• 1/2 cup balsamic vinegar
• 1/2 cup chicken broth
• 2 tbsp honey
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley

How to make Pollo Agrodolce (Sweet and Sour Chicken)

1. Pat the chicken cutlets dry with paper towels to ensure a crispy sear. In a shallow dish, combine 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
2. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding the pan.
3. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate.
4. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced 1 medium red onion and 1 large red bell pepper, and sauté for 5-7 minutes until softened and lightly caramelized.
5. Stir in the 3 minced garlic cloves and 1/4 teaspoon red pepper flakes, cooking for another minute until fragrant. Do not allow the garlic to burn.
6. Pour in 1/2 cup balsamic vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer and cook for 2 minutes, allowing the vinegar to reduce slightly.
7. Add 1/2 cup chicken broth and 2 tablespoons honey to the skillet, stirring to combine. Continue to simmer for 3-5 minutes, or until the sauce has thickened slightly to your desired consistency.
8. Return the cooked chicken cutlets to the skillet, spooning the agrodolce sauce over them to coat. Gently warm the chicken through for 1-2 minutes.
9. Garnish generously with 2 tablespoons chopped fresh parsley before serving immediately. This dish pairs wonderfully with polenta, risotto, or crusty bread to soak up the delicious sauce.

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