adapted from Giada De Laurentiis's recipe
6 boneless skinless chicken breasts
3 tbsp coconut oil
1 bell pepper, chopped
1 onion, chopped
3-4 cloves of garlic, chopped
3/4 cup white wine
1 (28 oz) can diced tomatoes with juice ( I use organic or San Marzano)
1/2 cup chicken broth
3 tbsp capers (optional)
1 1/2 tsp dried oregano
1/4 cup chopped or torn fresh basil leaves
salt and pepper
grated Parmagiano Regiano cheese, however much you want! (or regular parmesan)
1 cup barley
Cook barley according to instructions on box.
Heat oil in a large saute pan over medium-high heat. Season chicken breasts on both sides with salt and pepper. Put chicken breasts in pan and cook about 5 minutes on both sides until browned. Transfer chicken to a plate and set aside.
Put bell pepper and onion in pan, season with salt and pepper, and saute about 5 minutes. Add garlic, cook about 1 more minute. Add wine and simmer until reduced by half, a few minutes. Add tomatoes with their juice, chicken broth, capers, and oregano. Return chicken to the pan, and turn to coat in the sauce. Simmer over low-medium heat for about 30 minutes, or until chicken is cooked through.
To serve: Put barley on the plate or bowl, top with chicken, sauce, and vegetables, and sprinkle with cheese and fresh basil.
This is one of our favorite recipes and I hope you enjoy it!
I want to let you know that I will not be posting for a while. As I said in my last post, I'm leaving Saturday for 10 days - San Diego, here I come!! My plan was to get some posts ready to go out while I'm gone, but that just isn't happening. So I'll be back in a couple of weeks :)