- 3 skinless chicken breast halves, with ribs.
- 4 skinless chicken thighs, with bones.
- ½ tsp salt.
- ¼ tsp pepper.
- Olive oil to coat pan.
- 3 peppers red, green, and yellow, sliced.
- 1 box of sliced mushrooms.
- 4 oz prosciutto, chopped.
- 3 cloves garlic, minced.
- 1 can (15 oz) diced tomatoes.
- ½ cup white wine.
- 1 tbsp fresh thyme leaves.
- 1 tsp fresh oregano leaves.
- ½ cup chicken stock.
- Fresh chopped flat-leaf parsley.
Directions:
1 - Season the chicken with salt and pepper.
2 - Pour olive oil to coat pan over medium high heat. Then brown chicken on both sides for a few minutes. Remove from the pan and set aside.
3 - Using the same oil from the chicken, cook the prosciutto until crisp.
4 - Add the peppers and mushrooms to the prosciutto. Let them cook down for about 5 minutes.
5 - Add the garlic and cook for a minute.
6 - Add the tomatoes, wine, and fresh thyme and oregano.
7 - Scrape the brown bits on the bottom of the pan up with a wooden spoon.
8 - Return the chicken to the pan and add the stock. Bring the mixture to a boil.
9 - Reduce the heat and simmer, covered, for 20-30 minutes.
10- Put the chicken on a serving dish and sprinkle with parsley.
12- If the sauce is too thin, sprinkle some corn starch or flour a bit at a time and stir, until get the consistency desire.