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 prosciutto and cook until the peppers
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.
Originally Submitted
5/16/2012
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