Ingredients

The following ingredients have 4 Servings
  • 2 T olive oil
  • 5 boneless skinless chicken thighs
  • 2 T flour (all purpose)
  • 1 large bell pepper (cut into thin strips)
  • 1 C sliced sweet onion
  • 2 garlic cloves (minced)
  • 3/4 C white wine
  • 3/4 C chicken broth
  • 28 oz can diced tomato (do not drain)
  • 3 T capers
  • 1 1/2 tsp dried Italian seasoning
  • Salt and pepper

Instruction

  • Cut chicken into bite sized pieces. Season liberally with salt and pepper and toss in a bowl with flour to coat.
  • Heat oil over medium-high heat, in large skillet. Add chicken and cook until browned. Turn chicken over and brown other size. Remove chicken from pan and set aside on plate.
  • Return pan to heat and add onion and pepper. Cook until just beginning to soften, stirring occasionally. Add garlic and cook 1 minute more.
  • Add the wine to pan and cook until reduced by about half.
  • To pan, add tomatoes, broth capers, Italian seasoning and chicken. Bring just to a boil and then knock heat down to medium-low. Simmer 20-25 minutes.
  • Serve over pasta.