Chicken with Peppers

This week for the FNCCC I chose the chicken with sweet peppers recipe from Mario Batali.

I changed the recipe a bit based on the comments following the recipe.  Many folks said that the chicken needed more time to cook through, so I left it in the pan the entire time, rather than remove it while I cooked the veggies.  The result was a flavorful chicken, with yummy veggies.  We paired it with sweet peas and it was delicious.

Chicken with Sweet Peppers - Adapted from Mario Batali
{printable recipe}

4 chicken breasts
Olive oil
salt and pepper
2 garlic clove
1 onion, diced ( I used 1 T minced)
4 bell peppers, colors of your choosing, sliced
1 C white wine (or chicken broth)
1 lb. mushrooms, sliced
1/2 lb. ripe tomatoes
1 tsp. parsley

Prepare the veggies.

Heat olive oil in a saute pan, and then add the chicken pieces and garlic.  Mario says, be careful not to crowd the chicken....  Brown the chicken pieces until golden brown on both sides, about 5 minutes.

Add the pepper strips and mushrooms and saute them for just a few minutes.

Add in the parsley.

Then, add the wine/broth and onions to the mixture.  Cook at a boil for about 15 minutes, while the wine evaporates.   Add more broth/wine as necessary to prevent the chicken and veggies from drying out.

Then, add in the chopped tomatoes. Simmer until the internal temp of the chicken is done.

Serve the peppers atop the chicken.

This post is linked to:

• Colleen's Recipe Swap
• Foodie Friday
• Ingredient Spotlight
• URS