Chicken with Peppers

I call this chicken dish "Pretty Chicken"  because of how beautiful the colors appear when plated.  I love to make this because of the gorgeous bell peppers, prosciutto, and capers--a wonderful flavor combination.  That sounds like a commercial, oh well, it's really good.  You should try it.

Chicken with Peppers

5 boneless skinless chicken breasts
1/2 teaspoon salt
freshly ground black pepper
3 tablespoons olive oil
1 yellow bell pepper, sliced
1 red bell pepper, sliced
4 ounces prosciutto, diced
4 cloves garlic, diced
1 (14.5 ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon thyme
1 tablespoon oregano
1/2 cup reduced sodium chicken stock
2 tablespoons capers, drained
grated parmesan cheese

Liberally season chicken with salt and pepper.  In a large skillet, heat the olive oil over medium heat.  Cook chicken on both sides until browned.

Remove chicken from skillet to a plate once browned.  Add prosciutto and bell peppers.  Cook until prosciutto is crispy.  Add garlic and cook about 1-2 minutes.  Do not burn garlic.  Add tomatoes, wine, thyme, and oregano.  Scrape bottom of pan with a wooden spoon to remove brown bits.

Return chicken to the pan, add chicken stock.  Bring to a boil.  Reduce heat and allow to simmer.  Cover skillet and allow chicken to cook approximately 30 minutes.  Add capers.

Serve over fettuccine.  Top with grated parmesan cheese.


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