Anniversary Chicken
Source: tastykitchen.com/recipes/main-courses/anniversary-chicken/
Ingredients
- 2 whole Large Red Peppers, Cut In Half Or Quarters And Seeded
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 4 whole Chicken Breasts, Pounded To An Even Thickness
- Salt And Pepper
- 3 Tablespoons Flour (for Dredging)
- 1 whole Small Sweet Onion, Diced
- 3 cloves Garlic, Minced
- 3/4 cups White Wine
- 3 whole Large, Firm Tomatoes, Seeded And Diced
- 3/4 cups Chicken Stock
- 1 cup Heavy Whipping Cream, Room Temperature
- 2 Tablespoons Grated Fresh Parmesan Cheese
- 2 slices Prosciutto, Torn Into Pieces (optional)
Directions
- Preheat your oven to 450 degrees F with a rack in the middle.
- Place the cut and seeded peppers into a glass baking dish lined with foil.
- Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Tightly cover the dish with foil and roast for 30 minutes.
- Remove the dish from the oven and let sit for an additional 30 minutes without removing the foil cover.
- Remove the skins from the peppers by simply peeling them off with your hands.
- Roughly chop, and set aside.
- This can be done a day ahead of time; simply refrigerate the peeled, roasted peppers.
- Season the chicken on both sides with salt and pepper, then lightly dredge in flour, shaking to remove the excess.
- Put the remaining 2 tablespoons of extra virgin olive oil in a pan over medium-high heat until just smoking.
- Add the chicken breasts and cook for 4 minutes on each side without moving.
- We are not cooking the chicken through here, merely browning the outside.
- Remove the chicken to a plate until needed.
- Add your onions to the empty pan and saute until softened, about 2 minutes.
- Add the garlic and stir until fragrant, about 30 seconds.
- Add the white wine to deglaze the pan, scraping up any brown bits with a wooden spoon that were left behind from the chicken.
- Let boil until reduced by half.
- Add seeded and diced tomatoes and roasted peppers.
- Cook over medium heat until the tomatoes have released their juice and the resulting liquid has reduced by half.
- Add the chicken stock, bring to a boil, then reduce to a rapid simmer until the liquid is again reduced by half.
- Slowly add the heavy cream to the pan, whisking constantly, until completely incorporated.
- Bring up to a boil, then reduce to a rapid simmer, until the sauce starts to thicken.
- Nestle the semi-cooked chicken into the sauce, pouring in any juices that may have accumulated on the plate.
- Cover, and cook over medium heat for 10 minutes to finish cooking the chicken.
- Remove the cooked chicken to a plate and tent with foil to rest and keep warm.
- You can serve the sauce as is, chunky style, or you can carefully place the hot sauce into a blender and puree it.
- Serve by pouring the sauce onto a plate, topping with chicken, then topping with freshly grated Parmesan cheese and pieces of prosciutto.