Roman Style Chicken
From thumper20 13 years agoIngredients
- 4 boneless skinless chicken breasts shopping list
- 1/2 teaspoon salt, plus 1 teaspoon shopping list
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon shopping list
- 1/4 cup olive oil shopping list
- 1 red bell pepper, sliced shopping list
- 1 yellow bell pepper, sliced (can subsitiute frozen multi-colored bell pepper strips maybe a cup?) shopping list
- 1/4-1/2 onion depending on size and love of onions shopping list
- 3 cloves garlic, chopped shopping list
- 1 (15-ounce) can diced tomatoes shopping list
- 1/2 cup white wine shopping list
- 3 tablespoons of italian seasonings, or to taste shopping list
- 1/2 cup chicken stock or broth shopping list
How to make it
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- In a heavy, large skillet, heat the olive oil over medium heat.
- When the oil is hot, cook the chicken until browned on both sides.
- Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and onion cook until the peppers until they have browned, about 5 minutes. This would be a good time to add mushrooms if you choose to use them.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, wine, and italian seasonings.
- Using a wooden spoon, scrape the browned bits off the bottom of the pan.
- Return the chicken to the pan, add the stock, and bring the mixture to a boil.
- Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
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