Season chicken with 1/2 tsp. each salt and pepper. In a heavy large skillet, heat olive oil over medium heat. When oil is hot, cook chicken until browned on both sides. Remove from pan and set aside.
Keeping same pan over medium heat, add the bacon and cook about 5 minutes then add bell peppers and cook until bacon is crisp. Add the tomatoes, wine and herbs. Scrape browned bits off bottom of pan. Return chicken to pan, add the stock, and bring mixture to a boil. Reduce heat, cover pan with lid and simmer until chicken is cooked through, about 20 to 30 minutes.
When chicken is done taste sauce and correct seasonings, adding more salt and pepper if desired. Add capers and parsley to pan and stir to combine. Serve
I served this with a side of whole grain pasta mixed with basil pesto.
Originally Submitted
10/3/2013
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