Ingredients:
3 lbs skinless chicken pieces
3 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
1 (370 ml) jars whole roasted sweet red peppers, drained and sliced
2/3 cup diced prosciutto or 2/3 cup ham
1 medium onions, sliced
4 cloves garlic, minced
1 tablespoon chopped fresh thyme ( or 1 tsp dried)
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup dry white wine
1 can diced tomatoes
1/3 cup chopped fresh parsley
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.
Servings: 6
Time preparation: 5 min.
Time total: 35 min.