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Spanish Chicken picture

Spanish Chicken

This is a terrific one-pan dish and has a depth of flavor that you don't often find in a dish that cooks up so quickly. I like to serve it over brown rice or pasta noodles.

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3

Ingredients

  • 1 to 1 1/2 pounds boneless, skinless chicken breast
  • 1 to 2 tablespoons olive oil
  • 1 red bell pepper, stem and seeds removed and cut into thin strips
  • 1 green bell pepper, stem and seeds removed and cut into thin strips
  • 1 medium yellow onion, peeled and halved and thinly sliced
  • 2 cloves garlic, minced or pressed through a garlic press
  • 2 firm ripe tomatoes, seeded and cut into thin strips (or 1 cup canned chopped tomatoes)
  • 2/3 cup dry white wine such as pinot gris (grigio)
  • 1/4 cup chopped sun-dried tomatoes
  • 2 tablespoons finely chopped fresh parsley

Serves 4 to 6

Directions

  1. Season both sides of the chicken with a light coating of salt and pepper. Heat 1 to 2 tablespoons of olive oil (use just enough to coat the bottom of the pan) in a large skillet over medium-high heat. When hot, add the chicken pieces. Cook for 4 minutes on one side or until the chicken starts to brown, and then turn over and cook for 3 minutes more. Remove the chicken to a cutting board and reserve. (Note: The chicken won't be cooked through.)
  2. To the same skillet add the red and green red peppers and the onion. Cook, stirring occasionally, for about 7 minutes or until the vegetables just start to brown.
  3. Add the garlic and tomatoes and cook for 2 to 3 minutes more.
  4. Add the wine and bring the liquid to a boil. Reduce the heat so the liquid just simmers and cover the pan. Simmer, covered, for 10 minutes.
  5. Add the sun-dried tomatoes and parsley to the pan. Cut the chicken breasts into halves or thirds (if large) and add the pieces back to the skillet. Give everything a stir and spoon some of the vegetables over the chicken.
  6. Cover the pan and continue cooking, stirring occasionally, for 7 to 10 minutes more or until the chicken is cooked through and hot.
  7. Taste the vegetables and add salt and pepper as desired. Serve hot.

Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!

S. S.