Personalized Chef Aprons and More!
Season the chicken with 1/2 teaspoon salt and 1/2
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 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
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.