Chicken Basquaise

Ingredients

 * 6 Chicken breasts, boneless and skinless
 * 2 tablespoons olive oil
 * 2 medium onions, thinly sliced
 * 1/2 teaspoon dried thyme
 * 1/4 teaspoon dried rosemary
 * 1 1/4 pound peppers, red and green, sliced
 * Pinch of Cayenne
 * 2 cloves garlic, finely chopped
 * 1 pound tomatoes, cored, peeled, seeded and chopped
 * 1/4 cup dry white wine or 1/4 cup liquid from canned tomatoes
 * 2 teaspoons capers, optional
 * freshly ground pepper

Directions

 * 1) Lightly sprinkle the Chicken breasts with salt and pepper.
 * 2) Heat 1 tablespoon of oil over medium-high heat in a frying pan large enough to hold the Chicken.
 * 3) Cook the Chicken for about 2 minutes until lightly browned on each side. Remove from the pan. Lower the heat to medium.
 * 4) Add the onions and the herbs to the pan and cook for 5 minutes, stirring often.
 * 5) Add the peppers and cook for about 10 minutes more, stirring often, until the vegetables are softened.
 * 6) Stir in the Cayenne and add salt and pepper to taste. Add the garlic and the tomatoes and stir in the white wine.
 * 7) Cover and cook for 10 minutes more.
 * 8) Return the Chicken to the pan. Cover and cook for 5 to 10 minutes, turning the Chicken once or twice, until it is cooked through.
 * 9) Remove the Chicken to a serving platter.
 * 10) Stir the capers into the sauce, if desired. If the sauce is thin, boil over high heat until reduced.
 * 11) Taste and adjust the seasoning. Spoon the sauce over the Chicken and serve.

Contributed by
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