It’s easy, quick, and almost guilt-free! This hearty dish will definitely be the star of any mealtime.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Makes 4 servings
Calories per serving: 300 calories per 1 palm-sized serving
2 chicken breasts, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ cup all-purpose flour, for dredging
3 tablespoons olive oil
1 piece large red bell pepper, chopped
1 piece onion, chopped
3 pieces garlic cloves, chopped finely
¾ cup dry white wine
1 (28-ounce) can diced tomatoes with juice
¾ cup sodium-reduced chicken broth
3 tablespoons drained capers
1 ½ teaspoons dried oregano leaves
¼ cup coarsely chopped fresh basil leaves
1 Sprinkle the chicken pieces with 1 tablespoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
2 In a large heavy sauté pan, heat the oil over medium high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to plate and set aside.
3 Add the bell pepper, onion, and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
4 Add wine and simmer until reduced by half, about 3 minutes.
5 Add the tomatoes with their juice, chicken broth, capers, and oregano.
6 Return the chicken pieces to the pan and turn them to coat with the sauce. Bring the sauce to simmer. Continue simmering over medium low heat until the chicken is just cooked through, about 30 minutes.
7 Transfer the chicken to a platter. Spoon the sauce over the chicken, then sprinkle with chopped basil.
This recipe was originally published in the August-September 2015 issue of Breakfast Magazine.