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Chicken Breast Peperonata
SUBMITTED BY: Unknown
Pound 4 to 6 chicken breasts out to a thickness of 1/4" to 3/8".
Season chicken with salt and pepper.
Saute' in butter in a large skillet.
3 red bell peppers
3 yellow bell peppers
1/2 cup olive oil
1 or two onions, sliced 1/4 inch thick
2 cloves of garlic, finely minced
3 vine-ripened tomatoes, peeled seeded and diced
2-3 T red wine vinegar
2 T sugar
1/4 cup sliced almonds, toasted
1/4 cup raisins plumped in hot water and drained
salt and freshly ground pepper
Cut each bell pepper in ribbons 1/3" wide.
Warm olive oil in a large satee pan over medium heat.
Add the onions and saute' until softened, about 7-8 minutes.
Add the peppers and garlic,reduce heat to low, cover, and cook until tender, about 20 minutes.
Add tomatoes and the vinegar to taste and stir well. Then add sugar, almonds, and raisins.
Season with salt and pepper. Simmer for a few minutes to allow the flavors to mingle. Spoon ragout over cooked chicken breasts.
Wine: Enzo Boglietti Dolcetto d'Alba Tiglineri 2004
or Ostatu Rioja Joven 2004 or another lighter, fruity red wine.