Ingredients
6 Boneless Skinless Chicken Breasts (cut into small pieces)
3 tbsp. Olive Oil (EVO)
1 Medium Onion ( diced medium)
2 tbsp Garlic (minced fine)
1 Small Green Bell Pepper (cut in small strips)
1 Small Red Bell Pepper (cut in small strips)
1 Medium Carrot (julienned or shredded)
4 oz. Mushrooms (white or cremini – sliced )
4 oz Black Olives (pitted and/ or sliced)
½ tsp. Dried Thyme
1 tbsp. Dried Basil Flakes
1 tsp. Dried Oregano Flakes
½ tsp. Red Chili Flakes
150 ml Wine (white or dry vermouth)
14 oz. Tomatoes (diced)
1 tsp. Cornstarch (to thicken – optional)
Salt and Pepper (to taste)
1 oz. Grated Fresh Parmesan (optional)
2 tbsp. Capers (optional)
Preparation
For the Chicken:
• Pat dry the chicken breasts with paper towels
• Dust the chicken on both sides with the paprika, salt, and pepper
• Let rest for about 10 minutes
For cooking:
• Heat a skillet with the olive oil until hot
• Sear the chicken pieces for about 3 minutes – remove and set aside
• Add the onion strips, stir until slightly browned
• Add the garlic, olives, red pepper and mushrooms – stir for a couple of minutes
• Add the tomatoes
• Add the herbs and spices – stir in
• Add the vermouth (or wine – let reduce until slightly thickened into a sauce)
• Add the chicken back to the skillet – stir in and simmer for about 30 minutes until done
• Thicken with cornstarch if required
• Remove to serving plates and sprinkle capers and parmesan on top (optional)
• Serve with fresh pasta, mashed potatoes, or French bread cut in slices and buttered