- 2 lbs boneless skinless chicken breast cut into bite sized pieces
1/2 teaspoon salt
1/2 teaspoon of black pepper
1/4 cup olive oil
1 red bell pepper sliced
1 yellow bell pepper sliced
3 ounces of prosciutto chopped
4 cloves of garlic minced
15 oz can diced tomatoes
1/2 cup white wine
1 teaspoon thyme
1 teaspoon oregano
1/2 cup chicken stock
Season the chicken with salt and 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 pepper have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 more minutes. Add the tomatoes, wine and herbs. Scrape any browned bits of 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 for about 20- 30 minutes.
Can be made in advance and reheated.
