Roman-Style Chicken

by Giada di Laurentis

I got this AMAZING recipe from "Keeping Up With The Joneses". Her picture of it (which you see below) looked FABULOUS and I couldn't wait to try it!!!! And try it, we did....for our anniversary! :) This will definitely be something that we make again and again....and it may just end up as a tradition for our anniversary!!!!Roman-Style Chicken
4 boneless, skinless chicken breasts
salt and pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow/orange bell pepper, sliced
1 bag/carton sliced mushrooms
3 oz. prosciutto, chopped (I used about 5-6 slices turkey bacon)
2 garlic cloves, chopped
1 (15 oz) can diced tomatoes
1/2 cup white wine (I use the white cooking wine from Walmart)
1 tsp thyme
1 tsp oregano
1/2 cup chicken stock
2 Tbsp capers
1/4 cup chopped, fresh flat-leaf parsley leaves

1. Season the chicken with salt and pepper. In a heavy, large skillet, heat the olive oil over medium heat. Once the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

2. Kepping the same pan over medium heat, add the peppers, mushrooms and prosciutto (bacon) and cook until the peppers and mushrooms have browned and the prosciutto is crisp, about 5 minutes. (When I make it again, I will cook the bacon a little before I put the vegetables in). Add the garlic and cook for about 1 minute. Add the tomatoes, wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.

3. Return the chicken to the skillet and add the stock. Bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20-30 minutes.

4. If serving immediately, add the capers and parsley. Stir to combine and serve. If making ahead of time, transfer chicken and sauce to storage container, col and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

I served over garlic mashed potatoes! IT WAS FABULOUS!!!!!! Enjoy!!!!