Recipe

Chicken -- Roman Style Recipe

Add Step-by-Step Photos	Annacg / All my dishes 1 year, 7 months ago This recipe is adapted from Food TV (Giada De Laurentis). If you are in a hurry, use pre-chopped peppers from the grocery store. Prep:15m Cook:20m Servings:4	Annacg
	easy

Does this look good? Yeah! / Nope

Recent Gawkers

Ingredients

4 boneless, skinless, chicken breast halves plus 3 T. flour for dusting

1/2 teaspoon salt, plus additional if desired

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil (I use Greek)

1 1/2 cups diced red, yellow & green peppers

3 ounces prosciutto, chopped

2-3 cloves garlic, chopped

1 (15-ounce) can diced tomatoes, drained

1/2 cup white wine (pinot grigio)

1 tablespoon fresh thyme leaves or 1 tsp dry

1 teaspoon fresh oregano leaves or 1 tsp dry

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

Directions

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.

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this