A beautiful mixture of chicken and vegetables in a tomato sauce infused with aromatic saffron.
- 2 tablespoons olive oil
- 2 cups cored seeded sweet red and/or yellow peppers, cut into thin strips
- 1 cup zucchini, cut into thick julienne, a French fry shape
- 1 cup thinly sliced onions
- 1 tablespoon finely chopped garlic
- Celtic sea salt and freshly ground pepper to taste
- 1 cup canned crushed tomatoes
- 1 large pinch of saffron threads, about ¼ teaspoon
- 2 tablespoons butter or ghee
- 1 pound organic, free range boneless skinless chicken breasts, (2 breasts)
- 1 tablespoon finely chopped shallots
- ¼ cup dry white wine (optional add more broth if leaving out)
- ¼ cup organic chicken broth
- 4 tablespoons finely chopped parsley
- Heat the oil over medium low heat in a large skillet.
- Add the peppers, onions, zucchini, garlic, salt and pepper. Cook, stirring, about 3 minutes or until beginning to soften.
- Add the tomatoes and saffron. Cover and simmer 10 minutes.
- Meanwhile, cut the 2 chicken breasts in half horizontally, to get 4 pieces. Season both sides of the chicken with salt and pepper
- Melt the butter in a heavy sauté pan large enough to hold the chicken breasts in one layer or do it in two batches.
- Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces and cook about 3 minutes more or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
- Add the shallots to the pan and cook until wilted, 30 seconds. Do not brown.
- Pour in the wine (or broth) and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the pan.
- Simmer until the wine is reduced by half.
- Add the chicken broth. Let cook until it is reduced by half.
- Add the chicken breasts and any liquid that may have accumulated on the plate.
- Add the pepper and tomato mixture. Stir to coat the chicken with the vegetables.
- Bring to a simmer to heat up the chicken and add the parsley.
- Category: Chicken, Paleo, Gluten Free, Healthy
- Cuisine: Mediterranean