Recipe: Chicken- Roman Style
- 4 chicken breast bone in and skin removed
- kosher salt
- fresh ground pepper
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 ounces prosciutto, chopped fine
- 4 cloves garlic, chopped
- 1 (28-ounce) can diced tomatoes
- 1/2 cup dry white wine
- 1 Tbs fresh thyme leaves chopped
- 1 tsp dried oregano
- 1/2 cup chicken stock
- 2 Tbs capers, drained
- 1/4 cup chopped fresh flat-leaf Italian parsley
Season the chicken with salt and fresh ground pepper. In a large skillet heat the oil over medium heat.
Carefully add the chicken breasts and brown them on both sides for about 4 minutes per side. Remove the chicken breasts from the pan and place them on a plate and set aside.
Using the same pan over medium heat, add the sliced, seeded peppers and prosciutto and cook until the peppers have browned and the prosciutto is crispy. Now add the chopped garlic and cook for 30 seconds to 1 minute but not allow the garlic to burn. Next add the tomatoes, white wine, thyme and oregano. Stir together to incorporate and using a wooden spoon, scrape the browned bits off the bottom of the pan.
Return the chicken to the pan along with any juices that have accumulated on the plate then add the chicken stock, and bring to a boil. Cover the pan and reduce the heat to a simmer and cook until the chicken is cooked through and the internal temperature reaches 165 degrees F, about 20 to 30 minutes.
Now stir in the capers and chopped parsley to combine. Transfer to a serving platter and enjoy.
Recipe adapted from Giada de Laurentiis http://www.giadadelaurentiis.com/Cooking time (duration): 40 Meal type: dinner Culinary tradition: Italian My rating:5 stars: ★★★★★ Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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