Spanish Chicken with Peppers

Recipe by Sylvie Fortin
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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In plastic bag, toss chicken with flour to coat.
  • In large nonstick skillet, heat the oil over medium high heat.
  • Brown chicken on both sides, for about 5 minutes per side.
  • Transfer chicken to a plate.
  • Reduce heat to medium.
  • Add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
  • Stir in wine and tomatoes.
  • Nestle chicken in sauce and bring to a boil.
  • Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes.
  • Sprinkle with parsley right before serving.
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