Sautéed Chicken Breast with Sweet Bell Peppers and Datterini Tomatoes

Chicken Breast with Bell Peppers (Petto di Pollo ai Peperoni)

Category: Main Course
Servings: 4

Ingredients:

Instructions:

1. Prepare the Ingredients
   Begin by peeling the shallot and chopping it finely. Wash the red and yellow bell peppers thoroughly, then slice them in half. Remove the seeds and slice the peppers into thin strips. Prepare the datterini tomatoes by peeling them if necessary and cutting them into halves or quarters, depending on their size.

2. Sauté the Shallot and Peppers
   In a large skillet, heat a splash of extra virgin olive oil over medium heat. Once hot, add the finely chopped shallot and sauté for about 1 minute, until it softens and releases its aroma. Add the sliced red and yellow bell peppers to the pan and continue sautéing for another minute. After that, pour in a ladle of hot water (or vegetable broth, if preferred), and stir the mixture. Let it simmer for about 3 minutes.

3. Add the Tomatoes and Seasonings
   Once the shallot is softened, add the peeled datterini tomatoes to the pan along with salt and pepper to taste. Stir everything together, ensuring the ingredients are well combined. Cover the skillet with a lid and let the vegetables cook for about 10 minutes, until they become tender and the flavors meld together.

4. Prepare the Chicken Breasts
   While the peppers and tomatoes are cooking, lightly flour the chicken breast slices on both sides. This will help the chicken develop a golden crust when it’s cooked. In a separate pan, melt the butter over medium-high heat. Once the butter begins to sizzle and froth, carefully add the floured chicken breasts to the pan.

5. Sear the Chicken
   Sear the chicken for a few minutes on each side, until it becomes golden brown and crisp on the outside. Be careful not to overcook the chicken; it should remain tender inside. Once the chicken is seared, remove it from the pan and set it aside.

6. Combine Chicken and Vegetables
   Return the browned chicken breasts to the skillet with the bell pepper and tomato mixture. Pour in the white wine, and stir everything together to coat the chicken in the flavorful sauce. Cover the pan again and allow everything to cook for an additional 5-7 minutes, letting the chicken finish cooking through and absorb the flavors of the sauce.

7. Serve
   Once the chicken is fully cooked and the sauce has thickened to your liking, remove the skillet from the heat. Plate the chicken breasts, spoon the bell pepper and tomato mixture over the top, and serve the dish hot.

Enjoy this delicious and comforting Chicken Breast with Bell Peppers, a dish perfect for family dinners or special occasions, with a savory combination of tender chicken and vibrant vegetables.