The Pioneer Woman Tasty Kitchen
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Anniversary Chicken

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Level: Intermediate

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Description

Pan seared chicken breasts on a roasted red pepper and tomato cream sauce, topped with shards of prosciutto and fresh Parmesan cheese.

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
  • ¾ cups White Wine
  • 3 whole Large, Firm Tomatoes, Seeded And Diced
  • ¾ cups Chicken Stock
  • 1 cup Heavy Whipping Cream, Room Temperature
  • 2 Tablespoons Grated Fresh Parmesan Cheese
  • 2 slices Prosciutto, Torn Into Pieces (optional)

Preparation

Preheat your oven to 450ºF 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.

2 Comments

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Avatar of Katrina

Katrina on 4.18.2013

LOL! Thank you, she’s ridiculous and unbearable in the cutest way :)

Avatar of soufflebombay

soufflebombay on 4.18.2013

I love this dish!! And your little jockey is so stinking cute!!!

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