Season chicken with 1/2 tsp salt and 1/2 tsp pepper. In a large skillet, heat olive oil over medium heat. Cook chicken until browned on both sides. Remove from pan and set aside.
Using the same pan over medium heat, add peppers and prosciutto. Cook about 5 minutes. Add garlic and cook for 1 minute. Add tomatoes, wine and herbs. Using a wooden spoon, scrape browned bits off bottom of the pan. Return chicken to the pan. Add stock and bring to a boil. Reduce heat and simmer, covered, about 20-30 minutes.
Add capers and parsley.
Originally Submitted
1/23/2014
0 Out of 5 from
0 reviews
You can add this Roman Style Chicken recipe to your own private DesktopCookbook.
