Roman-Style Chicken (adapted recipe from Giada de Laurentiis)
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Ingredients
2-4 large boneless, skinless chicken breasts (Keith did just 2 for us and made the same amount of everything else)
1/2 tsp salt, plus 1 tsp
1/2 tsp freshly ground black pepper, plus 1tsp
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 bag of sliced mushrooms (Keith's addition)
3 ounces prosciutto, chopped
2 garlic cloves, chopped
1 (15 ounce) can diced tomatoes
1/2 cup white wine
1 tsp fresh thyme
1 tsp fresh oregano
1/2 cup chicken stock
2 Tbsp capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
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, mushrooms and prosciutto and cook until the peppers and mushrooms have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. 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.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Enjoy!
Keeping the same pan over medium heat, add the peppers, mushrooms and prosciutto and cook until the peppers and mushrooms have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. 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.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Enjoy!
3 responses. Leave a Comment!:
This looks so good! I'm going to add it on my menu for next week. Thank you! And... Happy Belated Birthday! :)
THANK YOU! THANK YOU!!!!!! :) Can't wait to try it!!!!!
This looks delicious! I'm adding it to my menu for this week as well! I especially like the presentation.
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