This is one of my favorite dishes. I use chicken breasts which I cut in half to make smaller portions. You will notice that I am cooking this in a cast iron skillet. I tried it once in a nonstick skillet and it just didn’t taste the same, so I always fix it in my cast iron.
After the chicken breasts have been seared on both sides, they are removed from the pan, then the vegetables (onion, mushrooms, and carrots) and garlic and thyme are sauteed for a few minutes.
Then you add a little white wine, crushed tomatoes, and capers, and heat for a few minutes. I love capers, so I always add plenty.
Add the chicken back into the pan, cover and simmer on low for at least 20-30 minutes. I also add some salt and pepper at this point.
Finally, I chop some fresh parsley to top the dish when finished. I served mine with whole wheat thin spaghetti.
Michelle’s Mediterranean Cooking Journey 