Directions:
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. 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 minutes.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.56 Kcal (1304 kJ) | ||
| Calories from fat | 139.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.46g | 24% | |
|---|---|---|---|
| Cholesterol | 103.35mg | 34% | |
| Sodium | 1196.35mg | 50% | |
| Potassium | 631.62mg | 13% | |
| Total Carbs | 4.51g | 2% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 36.33g | 73% | |
| Vitamin C | 44.5mg | 74% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.1mg | 95% | |
| Calcium | 24.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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