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Chicken -- Roman Style Recipe

Ingredients

How to make it

  • Pound the chicken breast halves to an even thickness. Dust with a few tablespoons of flour if desired (not necessary, but I do it) and season the chicken with 1/2 teaspoon each -- salt and pepper.
  • In a heavy, large skillet or saute pan, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides (5 minutes total). Remove from the pan and set aside.
  • Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is semi-crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. 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, cover and simmer breasts for 8-10 minutes or until they test done.
  • This dish tastes great the next day. If you are making it ahead, Giada recommends adding the capers and parsley before serving.

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The Cook

annacg Austin, TX

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