Chicken and peppers in tomato sauce
This dish brings back memories of when my husband and I first moved in together.
I use to cook this for him in our tiny NYC apartment that had a kitchen no bigger than a bathroom stall.
My husband loved this meal so much it became the dish I made whenever we had a reason to celebrate him. The dish is not fancy by any means, it's more like comfort food.
I remember making it for him when he landed his dream job at the NHL, for our one year anniversary, as the first home cooked meal in our new house, and for so many other life events.
Fifteen years later, I still make this dish for him; not so much on special occasions anymore, but as a throwback to all those memorable moments we shared.
- 1 package of chicken breast (about 3-4 pieces)
- 3 bell peppers (1 red, 1 orange, 1 yellow)
- 1 onion
- 1/4 cup pitted black olives sliced in half
- 26.46 oz. box of Pomi strained tomatoes or puree your own using San Marzano plum tomatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons white wine (red wine, broth or water is fine too)
- 1/2 tsp oregano
- 1/2 teaspoon garlic powder
- pinch of sugar
- salt and pepper to taste
- Clean and slice chicken into medium size pieces. Season chicken with salt, pepper, oregano and garlic powder.
- Melt 1 tablespoon of butter in a large skillet with olive oil.
- Sautee chicken in the pan on medium to high heat until chicken is golden brown (about 6-7 minutes).
- Remove chicken from pan set aside.
- Deglaze pan with wine.
- Add peppers and onions to the pan. Season with salt, pepper, oregano. Sautee for 5 minutes.
- Add strained tomatoes, season with salt, pepper, and garlic powder. Sprinkle sugar over tomatoes. Add remaining butter.
- Cook for 2-3 minutes.
- Add chicken back to the pan. Mix well.
- Stir in chopped black olives.
- Cook on medium/low heat for 20-25 minutes until peppers are softened and flavors are combined.
- Serve over white rice or with a baguette.