Using roasted peppers imparts a delicious, intense flavor. The red and green colors bring colors reminiscent of the Italian flag.
- 2 roasted red bell peppers, julienned
- 1 roasted green bell pepper, julienned
- 1 ½ Tbs olive oil
- ¼ tsp red pepper flakes
- 2 cloves garlic, garlic
- 16 ounce can tomatoes, chopped with juice reserved
- 1 tsp ground coriander
- 4 Tbs Italian parsley, chopped
- 1 tsp salt
- 4 large chicken breasts, boned and skinned
- 1 large onion, julienned
- 1 cup dry white wine
- 1/3 cup slivered almonds
- In a large skillet heat the olive oil over medium-low heat. Add the garlic and red pepper flakes, cooking gently for 1 minute.
- Add the onions and cook until tender.
- Stir in the tomatoes and tomato juice, coriander, parsley, wine, and salt.
- Add the chicken breasts to the skillet. Partially cover the skillet and raise the heat to medium and simmering for 30-40 minutes, or until the sauce is reduced to a half and the chicken is tender.
- Add the peppers and almonds and heat through.
- Serve with the remaining sauce.
Note: Coriander has a long and esteemed history in cooking. It has been recorded that coriander was one of the herbs grown in the Hanging Gardens of Babylon. Other writings list it as a medicinal in ancient Thebes. Coriander smells similar to tangy orange peel. The ancient Romans used coriander to add flavor to breads, cakes, meats, and fish.
Coriander is an annual which is slow to germinate. If planting coriander you may do so in either spring or fall. The soil should be dry and light, planting the coriander 5" apart.