Chicken, Pepper And Tomatoes

Recipe Ingredients

4 tablespoons	60ml	Boneless skinless chicken breast halves - tenders removed (large)
1/4 cup	59ml	Olive oil
1		Red bell pepper - thinly julienned
1		Carrot - peeled, and
		Thinly julienned
1		Celery stalk - thinly julienned
1		Garlic clove - thinly sliced
1/2 cup	118ml	Dry white wine
1 cup	62g / 2.2oz	Italian canned plum tomatoes - cut into strips
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the olive oil, in a large skillet, over medium-high heat. Add the chicken and saute for 2 minutes a side to add some color. Remove the chicken to a plate.

Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables begin to get tender. Add the white wine and evaporate. Add the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.

Remove the chicken and set over "Warm Brown Rice Salad" (see recipe). Adjust seasoning of the pan sauce and spoon over the top.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6695) - - from the TV FOOD NETWORK

Rating

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9 (1 votes)

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