Roman-Style Chicken

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Tasty and filling. left out the prosciutto.

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The best healthy recipe we have made in a long time! Left out the prosciutto but added a shallot, little more wine, and served with smashed potatoes so the sauce was a perfect accompaniment.

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I found this recipe quite tasty but as others noted the sauce was a bit soupy. I used Calphalon cookware - the chicken didn't brown and the prosciutto didn't become crispy. How do I adjust the recipe for this cookware? Should I reduce the oil?

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Absolutely AMAZING!! I added extra peppers and did not use capers. We like to serve with pasta. This is a HUGE hit with our friends as the chicken is just soo juicy!!

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I didn't use capers as I don't like them...didn't have prosciutto but still came out good. I did use a slice of bacon instead of prosciutto. I sliced the bacon in strips and cooked that crispy and set it aside first. I drained about half of the fat and added the peppers to cook down. When I was ready to serve, I placed the chicken on a plate and reduced the sauce on high heat until thickened. Only a few minutes later, the sauce amount was perfect and became more flavorful. Goes great with rice.

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This was delicious! I followed the recipe pretty much to a T except I used turkey broth and about 3/4 cup of wine and swapped out the proscu. b/c I had lots of bacon. Oh and I added one small vadalia onion. If folks are having trouble with the sauce thickening, don't worry about consistency as much with this recipe. If you want a little thicker sauce, add 2 teaspoons of corn starch (that's what I did and it turned out less soupy. It's now the morning after and I tasted it again to see if it would be better and it most certainly was! I served it over rice with brussels. Will definitely make again!

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Great meal but did make some changes. For one anyone who thought it was bland this might change that for you, I salt and peppered the chicken but with a smoked salt and I put basil on the chicken as well. Oh and I used boneless chicken breasts for it. I didn't have any proscuitto on hand so I used bacon(and I just love bacon. If you use bacon instead put it in before the peppers and garlic and let it brown up a little or it will be very mushy. I added a shallot as well as the garlic, and a bay leaf with the rest of the herb. I also used beef stock instead of chicken I thought it gave it a deeper flavor. And when I added the chicken back into it I added a few spashes of balsmic vinegar. And if you think the chicken was dry or hard you may have browned it to long before taking it out of the pan at the beginning. All and all I thought it was amazing, but did do a fair amount of tweaking for my personal preference.

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A very simple, yet very exciting recipe that's still good for you! I made this with boneless chicken and added a little rotisserie chicken seasoning, as well as sliced mushrooms. Everyone raved about this dish and the leftovers were even tastier. Highly recommend!

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Thanks was a fantastic recipe. I made it was boneless chicken breast and served over pasta! Yummy!

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I made this without the prosciutto and it was still awesome. I added mushrooms. Nice recipe. Loved the aromas. Should try it. Would be nice over polenta.