Roman-style Chicken
Gina Coffin
ingredients
- 6 skinless chicken breasts
- 1/2 tsp. + 1 tsp salt
- 1/2 tsp pepper
- 1/4 c. olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2-3 T. bacon pieces
- 2 cloves garlic, chopped
- 1 15-oz. can diced tomatoes
- 1/2 c. white wine
- 1 T. thyme
- 1 tsp. oregano
- 1/2 c. chicken broth or stock
- 1/4 c. parsley
directions
- 1
Season the chicken with 1/2 tsp salt and 1/2 tsp 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 pan, set aside.
- 2
Add bell peppers and bacon pieces to the same pan on medium heat. Cook until peppers are crisp-tender. Add garlic. Cook for 1 minute.
- 3
Add parsley before serving.
- 4
Add tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return chicken to pan.
- 5
Add stock/broth. Bring the mixture to a boil. Reduce heat and simmer, covered, until the chicken is cooked through - about 20-30 minutes.
notes
Can make ahead of time. Store chicken and sauce in a storage container. Reheat to a simmer before serving.
Source: Gina
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