ROMAN CHICKEN

This is one of our favorite meals. It’s a perfect weeknight dinner and also great for serving to guests. Have all of your ingredients cut up and set aside on a pizza pan or platter, ready to add to the skillet. If you can't find chicken tenders, cut up boneless, skinless chicken breast halves into smaller pieces. The addition of olives and lots of fresh herbs captures the taste of sunny Italy!

1 lb chicken tenders or boneless chicken breasts, cut into strips
½ cup all-purpose flour
Sea salt and freshly ground black pepper

¼ cup avocado oil or extra-light olive oil, divided

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 onion, cut in half and sliced

4 cloves garlic, minced

½ cup dry vermouth or white wine

½ cup pitted or stuffed green olives, cut in half

½ cup pitted Italian black olives, cut in half

2 T capers

¼ cup chopped fresh Italian parsley

2 T chopped fresh oregano

2 T chopped fresh basil

1 T chopped fresh rosemary

Extra-virgin olive oil, for drizzling

Pour flour into a bowl and season with salt and pepper.

Dredge chicken in flour, shake off excess and set aside.

In a large skillet, heat half of the oil over medium-high heat.

Add the chicken in two batches and cook until golden brown, about 4 to 5 minutes on each side. Set aside on a plate.

Add the rest of the oil and cook the bell peppers and onions for about 5 minutes, stirring often.

Add the garlic and cook another minute.

Add the wine and cook for a minute, while stirring with a wooden spoon.

Return the chicken to the skillet with the peppers and onions, stir and cook about 3 minutes.

Lower heat and add the olives, capers, herbs, and season with salt and pepper. 
Toss to combine.

Transfer to 4 plates or one warm large platter and drizzle with a little extra-virgin olive oil. 

Serve with roasted potatoes or orzo and a bottle of Frascati, known as "gold wine" by the Romans.

Serves 4