Sliced Chicken Breast on Caponata

1. 1

   Heat olive oil in large non-stick skillet over medium-high heat.

2. 2

   Add onions and garlic; cook, stirring occasionally, until onions are softened, about 3 minutes.

3. 3

   Stir in eggplant, bell peppers, zucchini, chicken broth, and 1 Tablespoon vinegar.

4. 4

   Cook, stirring occasionally, over medium heat until softened, about 5 minutes.

5. 5

   Stir in tomatoes, currants, capers, and 1/4 teaspoon each salt and pepper; cook about 5 minutes longer.

6. 6

   Set caponata aside.

7. 7

   Heat vegetable oil in medium nonstick skillet over medium heat.

8. 8

   Sprinkle chicken lightly with salt, then coat lightly with flour.

9. 9

   Add to oil and cook, turning once, just until cooked through, 4 to 5 minutes each side.

10. 10

    Stir remaining 1 teaspoon vinegar and the thyme into caponata and gently heat just until hot.

11. 11

    Slice chicken diagonally into 3/4 inch thick strips.

12. 12

    Spoon caponata onto serving plates and top with chicken strips.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.