Roman-style Chicken

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

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Directions

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.

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5

Newest Ratings and Reviews

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  • on September 10, 2014

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    Yummy! Friends said it was the best meal I ever prepared for them. I don't have access to prosciutto, so I used bacon as did some of the others.

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  • on September 15, 2013

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    This is an easy to prepare dish and very tasty. I used only two chicken breasts and bacon instead of prosciutto. also added some fresh plum tomatoes diced. Wild definitely make again :

    people found this review Helpful.
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  • on January 14, 2013

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    I've made this several times, and it's delicious. You can't fail.

    people found this review Helpful.
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