Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Beer Can Chicken

Recipe courtesy of Bob Blumer

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Classic Fried Chicken

Recipe courtesy of Bobby Flay

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Summer Rolls

Recipe courtesy of Food Network Kitchen

Chicken Fried Steak

Recipe courtesy of Alton Brown

Browse Reviews By Keyword