chicken pepperonata

I’ll start off by saying that this is not my favorite kind of dish. Recipes that involve chicken, a can of tomato anything, and simmering covered on my stove usually do not do it for me (I’ve just never been impressed with the flavors). This one wasn’t stunning either, but it was pretty healthy and I think it has some potential for tweaking, and so I’m posting it. The part that we loved was the way the chicken turned out – flavorful and moist. So in the future I’ll try using carrots and broccoli instead of the peppers, or something along those lines (just to get the general steaming effect on the chicken).

Chicken Pepperonata

2 chicken breasts, cut in half (or thirds)
1/4 cup flour
1/2 tsp salt
2 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 each of red, yellow, and green peppers, sliced thinly
1 can (14 oz or so) diced tomatoes
a few dashes of oregano

Mix the flour and salt together and toss with the chicken. Heat the oil and sear the chicken quickly until lightly browned on all sides, then remove from the pan.

Saute the onion until soft, stirring occasionally. Add the garlic, peppers, tomatoes, and oregano and bring to a boil. Reduce to a simmer and place the chicken on top and then salt and pepper to taste. Cover and let simmer for 20-25 minutes.