Chicken Tuscan Style

INGREDIENTS

2    tablespoons olive oil

1 ½   pounds boneless, skinless chicken, cut to 1 inch pieces

½   green bell pepper, seeded, cut to 1 inch pieces

½   orange or yellow bell pepper, seeded, cut to 1 inch pieces

½   cup sun dried tomatoes (See Note)

6    cloves garlic, peeled, thinly sliced

1    teaspoon dried sage leaves

½   cup low sodium chicken broth

¼   cup half-and-half

½   tablespoon all-purpose flour

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the chicken pieces. Cook for 5 to 6 minutes, stirring occasionally, until browned on all sides. Add the pepper pieces, sun dried tomatoes and sage. Cook these, stirring occasionally, for 5 to 6 minutes until the peppers are crisp-tender. Add the garlic and cook for 1 minute.

Add the broth, stirring to combine, and simmer for 3 minutes scraping up the brown bits. Transfer the chicken and vegetables to a serving plate over cooked Arborio rice or Angel hair pasta. Add the half-and-half to the skillet along with the flour. Stir and cook until the sauce thickens, 1 or 2 minutes, and pour over the chicken and vegetables. Serve immediately.

NOTE: Sun dried tomatoes come two ways – dry or in olive oil. If you have dry sun dried tomatoes, soak them in hot wine or water for 10 minutes before starting. In either case, cut them into ½ inch pieces before adding them to the skillet.

Inspired by a dish called Tuscan Chicken  in a restaurant that will remain nameless. This is way better.