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Roman Style Chicken Recipe

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This recipe for Roman Style Chicken, by , is from The Steinke's Guide to Food Goodies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cassandra Steinke

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless chicken breasts
2 skinless chicken thighs
tsp. salt, plus 1 teaspoon
tsp. freshly ground black pepper, plus 1 tsp.
cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, chopped
1- 15 oz. can diced tomatoes
1 cup chicken stock
1 Tbsp. fresh thyme leaves
1 tsp. fresh oregano leaves
cup chopped fresh flat-leaf parsley leaves

Directions:
Directions:
Season the chicken with teaspoon salt and 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 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, of chicken 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 other half of the chicken 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 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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