Culinary Disasters

Amazing what creations you can come up with when you have stuff in your fridge starting to go bad (especially when they are high ticket vegetables like colored bell peppers).

For this dish you are going to need:

• 4 boneless skinless chicken breasts
• 1 red pepper sliced
• 1 orange pepper sliced
• 1 onion sliced
• 3 cloves of garlic finely chopped
• 1 can of tomatoes
• 1/4 lb proscuitto diced
• Cup of white wine
• 1/2 cup of chicken stock
• TB of butter
• 2 TB of oregeno
• 2 TB of thyme
• 2 TB parsely
• 2 TB capers
• Kosher salt and pepper
• Light olive oil or another high smoke point oil

First thing first in a pan with a lid melt the butter and add a TB or so of the oil.  Salt and pepper both sides of the chicken and brown over high heat (about 3 minutes a side).  I like to only do two breasts at a time so I don’t overcrowd the pan.

Once the chicken breasts are browned remove them from the pan.  Add in the proscuitto and stir around till brown (about 1 minute).

Add the onions and bell peppers to the pan with the proscuitto.  Cook over high heat till soft (about 5 minutes).

Add in the garlic and cook for 45 seconds.  Pour the wine into the pan and scrape to free up any stuck bits on the bottom of the pan.

Once the wine has reduced by 1/2 add in the stock, thyme, oregeno, and tomatoes.  Bring to a boil and add the chicken back in, reduce the heat to medium-low, cover, and cook till chicken is done (about 20 minutes).

Once the chicken is cooked (when pricked the juices will run clear) turn off the heat and remove the chicken from the pan.  Stir the parsley and capers into the sauce.  Serve and enjoy.

Tags: Quick, Healthy, chicken //