1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Instructions
Season the chicken with 1/2 teaspoon salt and
1/2 teaspoon pepper. In a heavy, large skillet,
heat the olive oil over medium heat. When the
oil is hot, cook the chicken until browned on
both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the
peppers and prosciutto and cook until the
peppers have browned and the prosciutto is
crisp, about 5 minutes. Add the garlic and cook
for 1 minute. Add the tomatoes, wine, and
herbs. Using a wooden spoon, scrape the browned
bits off the bottom of the pan. Return the
chicken to the pan, add the stock, and bring
the mixture to a boil. Reduce the heat and
simmer, covered, until the chicken is cooked
through, about 20 to 30 minutes.
If serving immediately, add the capers and the
parsley. Stir to combine and serve. If making
ahead of time, transfer the chicken and sauce
to a storage container, cool, and refrigerate.
The next day, reheat the chicken to a simmer
over medium heat. Stir in the capers and the
parsley and serve.
Originally Submitted
5/2/2016
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