Tonight, I tweaked a chicken recipe by Giada (see her version here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html). I really liked the way the flavors all came together, and it was so colorful. The sauce was yummy. (Note to self: next time, serve with crusty bread for dipping!) I definitely could have let the sauce cook longer to thicken up a bit, but it was getting late and I was hungry!
Start with the prep…
- Slice up 4 small red peppers. (Feel free to use a mix of yellow and red if you’d like. Also, if your peppers are on the larger side, use 2 instead of 4.)
- Mince up 3 cloves of garlic.
- Heat a large skillet over medium heat.
- Add 1/4 cup of EVOO.
- While you’re waiting for the oil to get hot, season some thin cut chicken breasts with s&p. (Feel free to use larger breasts or a combination of breasts and thighs; just increase the cooking time if you do.)
- Once the oil is hot, add the chicken to the skillet.
- Cook, flipping once, until golden brown on both sides.
- Remove from the skillet.
- While the chicken cooks, slice up 1 small package of prosciutto (3 ounces).
- Mince up some fresh oregano and some fresh thyme.
- Add the peppers and the prosciutto to the skillet. (Next time, I will add the prosciutto first to let it crisp up before adding the peppers.)
- Cook, stirring occasionally, until the peppers are tender.
- Add the garlic.
- Cook for about 2 minutes, until the garlic is golden and softened.
- Add 1/4 cup dry white wine.
- Add 1 small can of diced tomatoes.
- Add in the oregano and thyme.
- Stir to combine.
- Add the chicken back to the skillet.
- Add 1/2cup chicken stock.
- Nestle the chicken under the vegetables. Cover, and simmer until the chicken is cooked through and the sauce thickens, about 20 minutes.
- While you’re waiting, mince up some fresh parsley. (Make a side dish too like couscous or rice. Or just cut up some crusty bread to mop up the sauce!)
- Once the sauce thickens, add the parsley.
- Add a couple of teaspoons of capers (don’t add too much of their liquid!).
- Stir to combine and serve.
Like I mentioned earlier, I should have let my sauce thicken a bit more. Other than that, this was delicious. I think I may add some artichokes next time. Yum. Enjoy!