Impress the Empress Chicken

• 4 skinless chicken breasts, bone in
• 4 skinless chicken thighs, bone in
• 1 12 teaspoons sea salt
• 1 12 teaspoons black pepper
• 14 cup olive oil
• 2 cups sliced bell peppers (red and yellow for color)
• 4 ounces thinly sliced prosciutto, chopped up small
• 3 garlic cloves, minced
• 1 (15 ounce) canpetite diced tomatoes
• 12 cup dry white wine
• 1 cup chicken stock or 1 cup broth
• 12 teaspoon dry thyme leaves
• 12 teaspoon dry basil (I prefer lemon basil)
• 12 teaspoon dry oregano
• 12 teaspoon dried parsley

1. Season the chicken with half of the salt and pepper.
2. In large heavy skillet heat olive oil over medium heat.
3. Brown chicken well on both sides, remove to a platter and let rest.
4. In same pan over same heat add peppers and prosciutto and cook until the the peppers have browned.
5. Throw in the garlic and heat about 1 minute.
6. Add tomatoes, wine and seasonings, be sure to get the brown bits from the bottom of the pan--that is where the flavor hides.
7. Bring just to a boil, returning the chicken to the pan add the stock/broth and then reduce heat to simmer.
8. Cover dish and let chicken cook turning occasionally until cooked through, about 20-30 minutes.
9. Serve immediately with your favorite potatoes or rice dish.
10. Thicken the sauce if you wish with a little cornstarch and water.

chicken breasts, chicken, salt, black pepper, olive oil, bell peppers, garlic, tomatoes, white wine, chicken, thyme, basil, oregano, parsley

Taken from www.food.com/recipe/impress-the-empress-chicken-358402 (may not work)