Total Time
1hr
Prep 20 mins
Cook 40 mins

From Everyday Italian on Foodtv.com. This recipe gets better with age. On the show, Giada suggests making it a day ahead to let the flavors get together, although it can be served the same day as well.

Ingredients Nutrition

Directions

  1. 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.
  2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, 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.
  3. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Most Helpful

I also saw Giada make this dish and am thankful I was able to find it here. It has awesome flavors and wasn't difficult at all. Highly recommended.

Rdls1032 October 29, 2007

I used olives and bacon instead of capers and prosciutto, served with mashed potatoes. This recipe is simply genial: easy, relatively quick to cook and absolutely delicious.

father_stochasticus May 25, 2014