4 skinless chicken breast halves
2 skinless chicken thighs
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 c. olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz. prosciutto, chopped
2 cloves garlic, chopped
1 (15 oz.) can diced tomatoes
1 T. fresh thyme leaves
1 T. fresh oregano leaves
1 c. chicken stock
2 T. capers
1/4 c. chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 tsp. salt and 1/2 tsp.
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
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 munute. Add the
tomatoes, 1/2 c. stock, and herbs. Using a wooden
spoon, scrape the browned bits off the bottom of the
pan. Return the chicken to the pan, add the remaining
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.
This recipe is good served with roasted potatoes and
onions ( additional recipe).
This is a yummy chicken dish, and is even better served
the next day. It is a good company dish that can be
made the day before, and heated up just before
serving, saving a lot of time before company comes.