Category Archives: FoodTalk

Cranberry Citrus Salad Recipe

Did you eat the cranberry jelly from a can at Thanksgiving dinner?  I did.  Brighten up that sugary paste with this fresh cranberry and citrus salad.  You will be surprised!

Cranberry Citrus Salad
Serves 8
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Prep Time
25 min
Cook Time
1 hr
Prep Time
25 min
Cook Time
1 hr
94 calories
16 g
0 g
4 g
1 g
0 g
115 g
15 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
115g
Servings
8
Amount Per Serving
Calories 94
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 15mg
1%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 11g
Protein 1g
Vitamin A
13%
Vitamin C
46%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups fresh or frozen cranberries, thawed
  2. 2 oranges
  3. 1grapefruit
  4. 1 lime
  5. 2 stalks celery, thinly sliced
  6. 1/2 small red onion, finely chopped (1/3 cup)
  7. 1/4 cup sugar
  8. 2 tablespoons fresh lemon juice
  9. 1 teaspoon grated fresh ginger
  10. 5 ounce package baby arugula
  11. 1/4 cup fresh mint leaves, chopped
  12. 2 tablespoons walnut oil or olive oil
Instructions
  1. For Cranberry Topper, in food processor cover and pulse cranberries 5 times to coarsely chop (or coarsely chop by hand). Transfer to bowl.
  2. Cut peel from oranges, grapefruit and lime. Section fruit over bowl to catch juice. Add sections and juice to cranberries. Stir in celery, onion, sugar, lemon juice, and ginger.
  3. Cover and refrigerate at least 1 hour or up to 2 days. Toss arugula with mint and oil. Top with cranberry mixture. Serves 8.
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calories
94
fat
4g
protein
1g
carbs
16g
more
Adapted from Better Homes and Gardens
Preston Cooks For You http://prestoncooks.com/

Roasted Root Vegetables Recipe

Roasted root vegetables are probably the least thought of combination when it comes to dinner planning, but these vegetables are not only good for you, they are beautiful when served in a big bowl on Thanksgiving or with any meal.

You can use any fall vegetable or winter squash; such as sweet potatoes, rutabaga, butternut or acorn squash.  Sometimes, I like to add brussels sprouts.  

Roasted Root Vegetables
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
206 calories
35 g
0 g
7 g
3 g
1 g
300 g
980 g
17 g
0 g
6 g
Nutrition Facts
Serving Size
300g
Servings
4
Amount Per Serving
Calories 206
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 980mg
41%
Total Carbohydrates 35g
12%
Dietary Fiber 8g
30%
Sugars 17g
Protein 3g
Vitamin A
181%
Vitamin C
50%
Calcium
8%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large carrots
  2. 1 bunch medium beets
  3. 1 medium red onion
  4. 2 large parsnips
  5. 1 large turnip
  6. 1 head garlic, cloves separated, and peeled (about 16)
  7. 1 cup apple cider or juice
  8. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  9. 1 1/2 teaspoons kosher salt
  10. Freshly ground black pepper
Instructions
  1. Pre-heat to 425 degrees F.
  2. Peel and cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil, 1/2 cup apple cider and salt in large bowl. Season generously with pepper.
  3. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
  4. Remove from oven and add the other 1/2 cup of cider. Mix and place into medium bowl and serve.
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calories
206
fat
7g
protein
3g
carbs
35g
more
Preston Cooks For You http://prestoncooks.com/

Citrus Mashed Sweet Potatoes Recipe

The Holidays are quickly approaching and most of us will be eating way too much.  Holiday dinners and parties can really pack on the pounds.  How do you survive the Holidays if you are watching your calories or don’t want to eat a lot of sugar?

You don’t have to give up your traditional menu items, simply make them better.  One way you can spruce up your sweet potatoes (and cut the sugar) is to simply mash them and add a little bit of honey and orange zest.    

You will will have a fresh, healthy side dish, without the brown sugar and marshmallows.  Spruce them up even more by adding cinnamon or some toasted pecans.  

Citrus Mashed Sweet Potatoes
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
59 calories
14 g
0 g
0 g
1 g
0 g
69 g
24 g
7 g
0 g
0 g
Nutrition Facts
Serving Size
69g
Servings
6
Amount Per Serving
Calories 59
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
8%
Sugars 7g
Protein 1g
Vitamin A
124%
Vitamin C
21%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large sweet potatoes, peeled and cut into chunks
  2. 1 large orange
  3. 1 to 2 tbls honey, sweeten to taste
  4. 1/2 tsp cinnamon, optional
Instructions
  1. Boil sweet potatoes on stove top on high heat for about 20 minutes or until tender. Drain water. Return to pan. Add the zest of one orange, orange juice, honey and cinnamon if you want. Mash until fluffly like mashed potatoes. Place in serving bowl and garnish with pecans if desired.
beta
calories
59
fat
0g
protein
1g
carbs
14g
more
Preston Cooks For You http://prestoncooks.com/

Habanero Honey Bacon Jam Hot Wings Recipe

Cook your wings, then toss with Habanero Honey Bacon Jam and cook for 15 more minutes.  You will be the Hero on Game-Day!

Habanero Honey Bacon Jam Hot Wings
Serves 8
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
401 calories
0 g
150 g
19 g
54 g
5 g
178 g
268 g
0 g
0 g
12 g
Nutrition Facts
Serving Size
178g
Servings
8
Amount Per Serving
Calories 401
Calories from Fat 172
% Daily Value *
Total Fat 19g
30%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 150mg
50%
Sodium 268mg
11%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 54g
Vitamin A
2%
Vitamin C
0%
Calcium
3%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 lbs chicken wing pieces
  2. 2 tbs vegetable oil
  3. 4 oz Habanero Honey Bacon Jam
Instructions
  1. Preheat oven to 400 degrees. Toss the wings in a mixing bowl with the oil. Set the bowl aside for later.
  2. Bake the wings on a baking sheet in the oven for 30 minutes, or until wings begin to crisp. Remove the wings and toss in the mixing bowl with the Habanero Honey Bacon Jam and return to the oven for 15 minutes or until the sauce begins to caramelize.
  3. Remove from oven, serve hot on pickled vegetables with your favorite dipping sauce!
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calories
401
fat
19g
protein
54g
carbs
0g
more
Preston Cooks For You http://prestoncooks.com/

Roasted Fall Vegetables Recipe

I love Fall and all of the Root Vegetables that are in season.  Served over Warm Farro, this is a great Side Dish or Main Course for a cool Autumn night.  You can use any vinaigrette or simply olive oil and season to taste.

Roasted Fall Vegetables
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
211 calories
46 g
0 g
2 g
10 g
0 g
305 g
94 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
305g
Servings
6
Amount Per Serving
Calories 211
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 94mg
4%
Total Carbohydrates 46g
15%
Dietary Fiber 12g
47%
Sugars 7g
Protein 10g
Vitamin A
143%
Vitamin C
175%
Calcium
20%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Acorn Squash
  2. 1 lb Brussels Sprouts
  3. 3 large Carrots
  4. 1/2 a red onion
  5. 1 zucchini
  6. 1 small head cauliflower
  7. 1 cup farro
  8. 1/2 cup lemon thyme vinaigrette
  9. salt and pepper to taste
Instructions
  1. pre-heat oven to 425. In a small pot, cook your farro according to package directions. Slice acorn squash into 1 inch slices. Remove seeds then cut slices into 1/4. Clean, peel and cut your vegetables into desired piece. I like mine fairly chunky. Toss with Lemon Thyme Vinaigrette, salt and pepper. Roast for about 20 to 30 minutes until tender.
  2. Serve over warm Farro.
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calories
211
fat
2g
protein
10g
carbs
46g
more
Preston Cooks For You http://prestoncooks.com/

Buffalo Cauliflower Hot Wings Recipe

If you ware a vegetarian or vegan, you are going to love these.  Heck, I love these and I am a total carnivore!

Buffalo Cauliflower Hot Wings
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
209 calories
29 g
17 g
8 g
8 g
4 g
250 g
311 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
250g
Servings
4
Amount Per Serving
Calories 209
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 17mg
6%
Sodium 311mg
13%
Total Carbohydrates 29g
10%
Dietary Fiber 4g
16%
Sugars 5g
Protein 8g
Vitamin A
9%
Vitamin C
118%
Calcium
8%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head of cauliflower (approx. 4 cups of florets)
  2. ½ cup milk (for vegan: use water or almond or soy milk)
  3. ½ cup water
  4. ¾ cup all-purpose flour (can sub gluten-free rice flour)
  5. 2 tsp garlic powder
  6. 1 tsp cumin
  7. 1 tsp of paprika
  8. ¼ tsp salt
  9. ¼ tsp ground pepper
  10. 1 cup frank's red hot sauce
  11. 1 tbsp butter (for vegan: use earth balance buttery spread)
Instructions
  1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 F depending on your oven.
  2. Wash and cut cauliflower head into bite sized pieces/florets.
  3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.
  4. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet.
  5. Bake for 20-25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
  6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
  7. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly.
  8. Return cauliflower to baking sheet and bake in the oven for another 20-25minutes. Serve with ranch, blue cheese, or your favorite dipping sauce. Enjoy!
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calories
209
fat
8g
protein
8g
carbs
29g
more
Adapted from Gimme Delicious Food
Preston Cooks For You http://prestoncooks.com/

Beef Bourguignon Recipe

My first attempt at Julia Child’s Beef Bourguignon.  This recipe is so tender and flavored well.

Beef Bourguignon
Serves 4
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Prep Time
45 min
Cook Time
5 hr
Prep Time
45 min
Cook Time
5 hr
1391 calories
55 g
333 g
62 g
119 g
23 g
1279 g
951 g
23 g
0 g
32 g
Nutrition Facts
Serving Size
1279g
Servings
4
Amount Per Serving
Calories 1391
Calories from Fat 557
% Daily Value *
Total Fat 62g
96%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 28g
Cholesterol 333mg
111%
Sodium 951mg
40%
Total Carbohydrates 55g
18%
Dietary Fiber 9g
36%
Sugars 23g
Protein 119g
Vitamin A
68%
Vitamin C
58%
Calcium
18%
Iron
78%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 slices bacon, cut
  2. 3 1/2 tablespoons extra-virgin olive oil
  3. 3 pounds stewing beef, cut into 2-inch chunks
  4. 1 large carrot, sliced
  5. 1 large white onion, sliced
  6. 1 pinch coarse salt and freshly ground pepper
  7. 2 tablespoons flour
  8. 3 cups red wine
  9. 2 1/2 to 3 1/2 cups beef stock
  10. 1 tablespoon tomato paste
  11. 2 cloves smashed garlic
  12. 1/2 teaspoon thyme
  13. 1 crumbled bay leaf
  14. 18 to 24 small pearl onions
  15. 3 1/2 tablespoon butter
  16. 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
  17. 1pound fresh white mushrooms, quartered
Instructions
  1. Simmer bacon in 4 cups water for 10 minutes. Drain and pat dry.Preheat oven to 450°F. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
  2. Dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
  3. Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain. Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
  4. Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F. To the pot add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme.
  5. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced
Adapted from tbsp.
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calories
1391
fat
62g
protein
119g
carbs
55g
more
Adapted from tbsp.
Preston Cooks For You http://prestoncooks.com/

 

Peach Tarragon Shortcake Recipe

Porter Peaches are ripe and fabulous this year!  For an extra flavor profile, use Tarragon to spruce up this awesome Summer Recipe.

Peach Tarragon Shortcake
Serves 8
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
409 calories
48 g
77 g
23 g
5 g
14 g
204 g
315 g
19 g
0 g
7 g
Nutrition Facts
Serving Size
204g
Servings
8
Amount Per Serving
Calories 409
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 77mg
26%
Sodium 315mg
13%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
9%
Sugars 19g
Protein 5g
Vitamin A
24%
Vitamin C
12%
Calcium
12%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Peaches
  2. 4 large ripe peaches
  3. 2 sprigs tarragon
  4. ¼–½ cup sugar
  5. Shortcake And Assembly
  6. 4 tablespoons (1/2 stick) unsalted butter
  7. 1 sprig tarragon
  8. 1 cup cake flour
  9. 1 tablespoon baking powder
  10. 1 teaspoon kosher salt
  11. 1 cup all-purpose flour, plus more for surface
  12. 2 teaspoons sugar, plus more for sprinkling
  13. 1½ cups chilled heavy cream
  14. Whipped cream (for serving)
Instructions
  1. Peaches
  2. Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute.
  3. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into ¼"-thick wedges, collecting juices.
  4. Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
  5. shortcake and assembly
  6. Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
  7. Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 tsp. sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
  8. Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about ½" thick. Brush with some reserved melted butter and sprinkle with sugar.
  9. Bake until shortcake edges are golden brown, 12–15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8–10 minutes longer.
  10. Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.
Adapted from bon appetit
beta
calories
409
fat
23g
protein
5g
carbs
48g
more
Adapted from bon appetit
Preston Cooks For You http://prestoncooks.com/

Raspberry Cream Cheese Muffin Recipe

I love Summer and fresh fruit breads.  

Raspberry Cream Cheese Muffins
Yields 24
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
148 calories
22 g
14 g
6 g
2 g
3 g
52 g
94 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
52g
Yields
24
Amount Per Serving
Calories 148
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg
5%
Sodium 94mg
4%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 13g
Protein 2g
Vitamin A
3%
Vitamin C
5%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup (5 ounces) cream cheese, softened
  2. 1/3 cup butter, softened
  3. 1 1/2 cups sugar
  4. 1 1/2 teaspoons vanilla extract
  5. 2 large egg whites 1 large egg
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup low-fat buttermilk
  11. 2 cups fresh or frozen raspberries
  12. 1/4 cup finely chopped walnuts optional
Instructions
  1. Preheat oven to 350°.
  2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
  4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Adapted from My Recipes
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calories
148
fat
6g
protein
2g
carbs
22g
more
Adapted from My Recipes
Preston Cooks For You http://prestoncooks.com/

Roman Style Chicken Recipe

Roman Style Chicken is a tasty braise of Fire Roasted Tomatoes, Colorful Bell Peppers, Red Onions, Capers and Herbs.  Easy, make-ahead meal that is even better the next day!

Roman Style Chicken
Serves 6
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
176 calories
7 g
22 g
11 g
9 g
2 g
175 g
398 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
175g
Servings
6
Amount Per Serving
Calories 176
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 22mg
7%
Sodium 398mg
17%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
6%
Sugars 2g
Protein 9g
Vitamin A
20%
Vitamin C
151%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole, cut up, skinless chicken or 6 skinless chicken breasts, I like to use thighs, 6 to 10 depending on size
  2. 1/2 teaspoon salt, plus 1 teaspoon
  3. 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  4. 1/4 cup olive oil
  5. 1 red bell pepper, sliced
  6. 1 yellow or orange bell pepper, sliced
  7. 2 cloves garlic, chopped
  8. 1 (15-ounce) can fire roasted diced tomatoes
  9. 1/2 cup white wine
  10. 1 tablespoon fresh thyme leaves
  11. 1 teaspoon fresh oregano leaves
  12. 1/2 cup chicken stock
  13. 2 tablespoons capers
  14. 1/4 cup chopped fresh flat-leaf parsley leaves
Instructions
  1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
  2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
  3. Add the capers and the parsley before serving.
Adapted from The Food Network
beta
calories
176
fat
11g
protein
9g
carbs
7g
more
Adapted from The Food Network
Preston Cooks For You http://prestoncooks.com/