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Chicken with Peppers
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PrintIngredients
4 boneless, skinless chicken breast, cut in half
1 teaspoon kosher salt, divided
1 teaspoon freshly ground pepper, divided
¼ cup olive oil
1 red bell pepper, sliced
1 yellow pepper, sliced
3 ounces prosciutto, chopped
1 teaspoon minced garlic (2 cloves)
1 (15 ounce) can fire roasted tomatoes, diced
½ cup dry white wine
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup chicken stock
¼ cup chopped flat leaf parsley
Directions
- Season the chicken with half of the salt and pepper. In a large skillet, heat the oil over medium heat. Brown the chicken on both sides. Remove to a plate and set aside.
- In the same skillet over medium heat, add the peppers and prosciutto, cook about 5 minutes. Add the garlic and cook for another minute. Add the tomatoes, wine, dried herbs and stock and bring to a boil. Add the chicken to the pan, reduce heat and simmer, covered, until the chicken is cooked through, about 30 minutes.
- Sprinkle with parsley and serve.