Chicken with roasted peppers and coriander recipe

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Chicken breasts cooked in a wine, garlic, tomato, coriander, onion and roasted peppers sauce. The use of roasted peppers gives this dish an intense, delicious flavor.
Preparation time: 10 minutes, Cooking time: 50 minutes, Serves: 4 


4 large chicken breasts, boneless and skinless

1 1/2 Tbsp olive oil
1/4 tsp red chili flakes
2 cloves garlic, finely chopped

1 large onion, sliced

1 16 ounce can of tomatoes, chopped, with juice
1 tsp ground coriander
4 Tbsp flat leaf parsley, chopped
Salt and freshly ground black pepper
1 cup dry white wine

2 roasted red bell peppers, sliced
1 roasted green bell pepper, sliced
1/3 cup slivered almonds


In a large skillet, over low to medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook gently for about 1 minute. Do not burn the garlic since it will turn bitter.

Add the onions and cook until they are tender and translucent. Stir in the coriander, parsley, tomatoes and tomato juice, wine, salt and black pepper and cook for 2-3 minutes.

Add the chicken breasts to the skillet. Cover the skillet, leaving a crack for the steam to escape, raise the heat to medium and simmer for 30-40 minutes, or until the sauce is reduced by half and the chicken is tender.

Add the roasted peppers and almonds and heat through.

Serve with remaining sauce, a simple green salad and Italian bread.
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