Tuesday, August 20, 2013

Chicken With Roasted Peppers And Capers

Folks, there's chicken and then, "There's Chicken".  I know, you're saying to yourselves, "Chicken again?"  But this recipe is different. 

Sometimes it just takes a few ordinary ingredients added together in a new combination to make a dish come alive.  This recipe is the one that does just that.  I've said it before and I'll say it again.  A recipe does not have to be complicated to be delicious.  Most of the time, simple and quick is the perfect way to go. Even a cooking novice could make this in under 30 minutes from start to finish........


Chicken With Roasted Peppers
  • 2 chicken breasts, 8 oz. cut in halves (4 pieces)
  • 1 8 oz. jar of roasted red peppers, drained and cut into 2"
  • ¼ cup capers, drained
  • 1 9 oz pkg frozen artichoke hearts, thawed and drained (I like Birds Eye)
  • ½ cup white wine
  • 1 cup chicken broth
  • ¼ cup Joe and Son's Chipotle Olive Oil
  • salt and freshly ground pepper
  • 1 tbsp. fresh rosemary, chopped

  1. Heat the Chipotle Olive Oil in a large skillet on medium heat.
  2. Season chicken with salt and pepper. Add chicken halves and sauté for 4 minutes each side.
  3. Add red peppers and artichoke hearts and sauté with the chicken for two minutes. 
  4. Add the white wine and chicken broth to deglaze the pan. 
  5. Toss in the capers, pepper and rosemary.
  6. Cook on medium heat and reduce mixture for 15 minutes.
  7. Arrange the chicken on a serving platter and pour the sauce over it.

Serve with rice or pasta.  This makes about four servings.

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