Saturday, March 12, 2011

Roman Style Chicken

Low-Cal But Still Lovely
Still fighting the good fight! We all have some ups and downs but the important thing is to keep your perspective and after a weekend of slight indulgence get back on track and stay healthy. This is a simple and delicious chicken dish to get you going. Serve it with a big plate of oven-roasted veggies and be happy. This dish is made on the stove top so it's quick and easy.

4 boneless chicken breast halves or thighs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

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 cook until the peppers have browned, 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. This will serve 4.