Pan Seared Chicken in Tomato and Pepper Sauce

The other night I thought I would make my own sunday night styled dinner even though no one else was home. So I put together a chicken dish that I could have for a few nights as left overs after work.

Chicken in a Tomato and Pepper Sauce

3 boneless chicken breast
1/2 large sweet onion - sliced
1 red bell pepper - sliced
1 cloves garlic - minced
1-15 ounce can diced fire roasted tomatoes
1/2 cup white wine
1 tablespoon fresh thyme
1/2 cup chicken stock
1/4 cup parsley
Olive Oil
Salt and Pepper

Season both sides of chicken breast with salt and pepper. In a large sauté pan heat a few tablespoons of olive oil and sear the chicken breast on 3-4 minutes on each side until golden brown. Remove chicken and set aside. Add the onion, bell pepper and garlic and sauté for a few minutes till soft. Add tomatoes and white wine and scrape the bottom of the pan to get any brown bits that are stuck. Add thyme and chicken stock. Add chicken breast back to pan and simmer in sauce for about 20 minutes or until chicken reached 165 degrees and sauce thickens. When chicken is fully cooked stir in parsley and serve.

I never noticed before how empty Brooklyn is in August. Usually I would be gone for these two weeks on vacation but being home this year I realized that everyone else in this area goes away too. Work is slow and the neighborhood is empty and it makes Brooklyn seem like a ghost town. Hopefully next week business would pick up so that there is more to do at work. But till next time,
Keep Cooking Brookyln!