Roman Style Chicken
Ellyn
ingredients
- 4 skinless chicken breast halves
- 1/2 teaspoon salt, plus 1 teaspoon
- 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
- 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
directions
- 1
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- 2
In a heavy, large skillet, heat the olive oil over medium heat.
- 3
When the oil is hot, cook the chicken until browned on both sides.
- 4
Remove from the pan and set aside.
- 5
Keeping the same pan over medium heat, add the peppers and cook until the peppers have browned, 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.
- 6
Return the chicken to the pan, add the stock, and bring the mixture to a boil.
- 7
Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- 8
Add the capers and the parsley.
- 9
Stir to combine and serve.
Source: Ellyn
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