"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roman Style Chicken Recipe

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This recipe for Roman Style Chicken, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rainey
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless chicken breast halves
1/2 tsp salt, plus 1 tsp
1/2 tsp freshly ground black pepper, plus 1 tsp
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tbsp thyme
1 tsp oregano
1/2 cup chicken stock
2 tbsp capers

Directions:
Directions:
Wash and dry chicken breasts. Season with 1/2 tsp salt and 1/2 tsp pepper. In a large skillet, heat olive oil over medium heat. When oil is hot, cook chicken until browned on both sides. Remove from pan and set aside.

Keeping the same pan over medium heat, add peppers and cook until browned (approximately 5 min). Add garlic and cook for 1 minute. Add tomatoes, wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of pan. Return chicken to pan, add the stock, and bring mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Add capers right before serving.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This dish tastes best if prepared ahead of time and left to marinate overnight.

 

 

 

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