Roman Chicken

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!