Zutaten für Roman Style Chicken
- Skinless Chicken Breast Halves
- Skinless Chicken Thighs
- 1/2 teaspoon salt
- Black Pepper
- 2 tablespoons olive oil
- Red Bell Pepper
- Yellow Bell Pepper
- 4 ounces prosciutto, thinly sliced
- Garlic Cloves
- Diced Tomatoes
- White Wine
- Fresh Thyme
- Fresh Oregano
- Chicken Stock
- 2 tablespoons capers, drained
- Flat Leaf Parsley
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Zubereitung von Roman Style Chicken
- Season chicken thighs generously with salt and pepper.
- Heat olive oil in a large, heavy-bottomed skillet over medium heat.
- Add chicken thighs to the skillet and cook until browned on both sides, about 5-7 minutes per side.
- Remove chicken from skillet and set aside.
- Add sliced bell peppers and prosciutto to the skillet. Cook until peppers are softened and prosciutto is crispy, about 5 minutes.
- Add minced garlic and cook for 1 minute, until fragrant.
- Stir in diced tomatoes (undrained), white wine, oregano, and basil.
- Using a wooden spoon, scrape up any browned bits from the bottom of the pan.
- Return chicken to the skillet. Pour in chicken stock and bring to a boil.
- Reduce heat to low, cover, and simmer for 20-30 minutes, or until chicken is cooked through and tender.
- If serving immediately, stir in capers and parsley.
- Remove from heat and serve immediately.
- If making ahead, transfer chicken and sauce to a storage container. Cool completely before refrigerating.
- To reheat, gently simmer over medium heat until heated through. Stir in capers and parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
13g
Fat
9g
Carbs
2g
