Chicken, Pepper and Tomatoes

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large skinless boneless chicken breast halves, tenders removed
  • 1/4 cup olive oil
  • 1 red bell pepper, thinly julienned
  • 1 carrot peeled and thinly julienned
  • 1 stalk celery, thinly julienned
  • 1 clove garlic thinly sliced
  • 1/2 cup dry white wine
  • 1 cup Italian canned plum tomatoes, cut into strips
  • Salt and freshly ground black pepper
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.


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