Chicken, Pepper And Tomatoes (Mf)

Recipe Ingredients

4		Skinless boneless chicken breast halves - tenders (large)
1/4 cup	59ml	Olive oil
1		Red bell pepper - thinly julienne
1		Carrot peeled and thinly julienne
1		Celery - thinly julienne
1		Garlic thinly sliced
1/2 cup	118ml	Dry white wine
1 cup	62g / 2.2oz	Italian canned plum tomatoes - cut into strips
		Salt and freshly ground black pepper

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 the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top.

Source:
TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6695

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