I turned to a trusty protein source for tonight's dinner; boneless, skinless chicken breast. I spiced it up with a red pepper tomato sauce and served it over Parmesan polenta. This dish had a nice bite from crushed red pepper flakes sprinkled on the chicken and also added to the sauce. It had a nice salty bite from fried prosciutto added near the end and was filled with sauteed onions, mushrooms and red pepper slices.
Spicy Chicken Cacciatore
Adapted from Cuisine at Home for Two
1 ounce prosciutto, diced
1 tablespoon olive oil
2 boneless, skinless chicken breast halves, seasoned with salt, black pepper and red pepper flakes (5 ounces each)
2 cups quartered button mushrooms
1 cup sliced onion
1/2 cup sliced red bell pepper
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1 can whole tomatoes (14.5 ounce)
1/4 cup chopped fresh parsley
Fry prosciutto in 1 tablespoon oil in a large saute pan over medium-high heat until crisp, 2 minutes. Add chicken and sear about 3 minutes per side. Transfer chicken and prosciutto to a plate.
Saute mushrooms, onion, and bell pepper in 2 tablespoons oil in same pan over medium-high heat until onion softens, 3-4 minutes. Stir in garlic, oregano and pepper flakes; cook 30 seconds.
Deglaze with wine, scraping bits form the bottom of the pan. Simmer until wine is nearly evaporated. Add tomatoes, crushing slightly, and bring to a boil. Return chicken and prosciutto to the pan, reduce heat to low, cover, and cook 10 minutes. Stir in parsley.