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.