2 teaspoons flour
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
4 4 ounce boneless, skinless chicken breasts, pounded to 1/2" (I chose to use tenders instead)
1 teaspoon extra-virgin olive oil
1 1/2 cups chopped sweet onion
1 cup red bell pepper strips, about 3" long and 1/4-1/2" wide
2 cloves fresh minced garlic
1/2 cup dry white wine
1 can (14.5 ounce) no salt added diced tomatoes in juice
1 tablespoon drained capers
1 tablespoon Italian seasoning
Combine the flour, salt, and pepper on a dinner plate and use a fork to mix until they are well combined.
Pat the chicken dry with a paper towel. Dip one piece at a time into the flour mixture and coat all sides being sure to shake off any excess flour. Transfer them, side by side, to a clean dinner plate (don't stack them on top of each other).
Place a large nonstick skillet with a lid over medium high heat. When hot, add the olive oil. Immediately add the chicken in a single layer and cook 2 to 3 minutes per side or until golden brown.
Remove the chicken to a clean plate. Ad the onion, bell pepper, garlic and wine to the pan. Stir for 3 to 5 minutes, until the wine slightly reduces. Add the tomatoes and their juice. capers, Italian seasoning and stir to combine.
Place the chicken in the sauce, completely coating them. Bring the sauce to a simmer. Cover the pan, reduce the heat to medium-low and cook for 20 to 25 minutes, or until the chicken is tender and no longer pink. Season with salt and pepper, to your taste. Remove the chicken to your serving dish and allow the sauce to cook and thicken. Remove from pan and pour over chicken when it has thickened to your taste and serve.
Recipe printed from http://TheSlowRoastedItalian.com/
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